Rajma Ke Kabab

Name: Rajma Ke Kabab
Total time: 3600 s
Yield: 5Serving
Cuisine: Pakistani
Ingredients: 2 Tbsp ghee or olive oil + To pan fry; 1 pinch Asafoetida or heeng; 1 tsp jeera / cumin seeds; 1 tsp jeera / cumin seeds; 4-5 badi elaichi dana (Black cardamom; 2 Tbsp garlic paste; 1 Tbsp ginger, chopped finely; 1 medium sized onion, grated; 1 cup tomato puree; 2-3 Tbsp tomato ketchup 1 tsp chilli powder or to taste; to taste Salt,; 1 tsp garam masala; 1 green chilli finely chopped (optional); 2-3 Tbsp chopped coriander leaves; 1 Tbsp whipped yogurt; 2 cups rajma or red kidney beans, boiled and mashed roughly; 6-7 Tbsp breadcrumbs

Ñôôri Màlîk @cook_16764838

islamabad

#wearetogether 3week

A great way to start your dinner party is to serve these vegetarian rajma kebabs. Crispy golden on the outside and soft and tangy on the inside.

#wearetogether 3week

A great way to start your dinner party is to serve these vegetarian rajma kebabs. Crispy golden on the outside and soft and tangy on the inside.

Ñôôri Màlîk @cook_16764838

islamabad

#wearetogether 3week

A great way to start your dinner party is to serve these vegetarian rajma kebabs. Crispy golden on the outside and soft and tangy on the inside.

#wearetogether 3week

A great way to start your dinner party is to serve these vegetarian rajma kebabs. Crispy golden on the outside and soft and tangy on the inside.

Saved

Ingredients

total 1hr

5Serving

2 Tbspghee or olive oil + To pan fry
1 pinchAsafoetida or heeng
1 tspjeera / cumin seeds
1 tspjeera / cumin seeds
4-5badi elaichi dana (Black cardamom
2 Tbspgarlic paste
1 Tbspginger, chopped finely
1medium sized onion, grated
1 cuptomato puree
2-3 Tbsptomato ketchup 1 tsp chilli powder or to taste
to tasteSalt,
1 tspgaram masala
1green chilli finely chopped (optional)
2-3 Tbspchopped coriander leaves
1 Tbspwhipped yogurt
2 cupsrajma or red kidney beans, boiled and mashed roughly
6-7 Tbspbreadcrumbs

Saved

Steps

total 1hr

1

In a pan add 2 Tbsp ghee and a pinch of heeng. Once the oil heats add zeera and elaichi dana. Let it flutter. Swap ghee with olive oil to make them healthier.
2

Add garlic and ginger paste. Once it browns a little, add onions and saute till golden brown. In case the onions start to burn add a little water.
3

Add the tomato puree, ketchup, chilli powder, garam masala, green chillies and salt.
4

Once the masala starts to leave sides add whipped yogurt, coriander and the rajma. Cook for 5 minutes. Stir continuously till the masala leaves the pan from all sides. Let the masala cool for a while.
5

Once cooled, add 2 Tbsp breadcrumbs to it. Make elongated kebabs from the mixture.
6

Roll the kebabs in breadcrumbs to form a crusty casing. Keep them in the freezer for 10 minutes.
7

On a non stick pan add ghee/ olive oil and place the kebabs. Pan fry them from all sides till the breadcrumbs obtain a brown colour.
8

Serve hot with hari chutney.
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