Rajma Galawati

Rajma Galawati

From   Hi Tea

Prep: 9 hours

Cook: 30 minutes

Method: Moderate

Course: Starter

Type: Lucknowi

Key Ingredients:

Galawati means melt in the mouth and these kababs are just that - heavenly


  • Red kidney beans (rajma) 2 cups
  • Salt to taste
  • Pure ghee 1 tsp + to shallow-fry
  • Browned onion paste 1 cup
  • Ginger, chopped 1 tsp
  • Green chillies, chopped 3
  • Small onion, chopped 1
  • Fresh coriander leaves, chopped 4 tsps
  • Red chilli powder 1 tbsp
  • Kitchen king masala 1 tbsp
  • Garam masala powder 1 tsp
  • Roasted chana (daalia) powder 5 tbsps
  • Rose water 1 tsp
  • Lettuce leaves a few
  • 3 coloured capsicums, cut into thin strips ΒΌ cup
  • Lemon juice 2 tsps


  • Drain the red kidney beans and cook them in fresh water and salt in a pressure cooker till 6-8 whistles are given out. Open the lid when the pressure reduces completely and drain the beans.
  • Put the beans in a mixer jar and grind to a fine puree. Transfer it into a bowl.
  • Add 1 tsp ghee and mix well. Add browned onion paste, salt, ginger, chillies, onion and 2 tsps coriander leaves and mix well. Add red chilli powder, kitchen king masala, garam masala, roasted chana powder and rose water and mix well.
  • Divide the mixture into equal portions and shape them into kababs.
  • Heat ghee in a non-stick pan and shallow-fry the kababs on low heat, turning sides, till both sides are evenly golden. Drain on absorbent paper.
  • To make salad, tear lettuce leaves and put into a bowl. Add coriander leaves and capsicums and mix well. Add salt and lemon juice.
  • Serve the galawati kababs with the salad.