North Indian RecipesStarterVegetarian

Velvet Rajma Kebab Recipe

Name: Velvet Rajma Kebab Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: North Indian Recipes
Ingredients: 250 grams rajma (large kidney beans) - cooked until soft; 2 onions - finely chopped; 3 cloves garlic - finely chopped; 1 inch ginger - grated; 4 green chillies - finely chopped; 1 sprig coriander (dhania) leaves - finely chopped; 2 teaspoons cumin powder (jeera) - roasted; 2 teaspoons coriander powder (dhania); 1 teaspoon amchur (dry mango powder); 1 teaspoon red chilli powder; 1 teaspoon garam masala powder; 1 tablespoon roasted gram flour (sattu ka atta); 1 teaspoon sugar; salt; sunflower oil; 3 tablespoons khoya (mawa) - grated

A vegetarian North Indian Recipes recipe with rajma (large kidney beans) - cooked until soft, onions - finely chopped, cloves garlic - finely chopped. Ready in 55 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories

760kcal

Estimated Cost

₹400-550

Carbs95g

Protein38g

Fats25g

Servings Scaler

Instructions

11 steps

1
To begin making the Makhmali Rajma Kebab Recipe, drain all the excess water from the cooked rajma
rajma (large kidney beans) - cooked until soft(250 grams)
2
Mash the cooked rajma, until almost smooth
rajma (large kidney beans) - cooked until soft(250 grams)
3
Add all the ingredients, except khoya and oil, and mix well to form a kebab dough
tablespoons khoya (mawa) - grated(3)
4
Check the salt and spices and adjust to suit your taste
salt
5
Divide the dough into 15 equal parts (or as per preference) and shape it into rounds and slightly flattened the Rajma Kebab
rajma (large kidney beans) - cooked until soft(250 grams)
6
Preheat a skillet on medium heat, place the Makhmali Rajma Kebabs on the skillet, drizzle some oil over the kebabs and cook until browned and crisp on both sides
rajma (large kidney beans) - cooked until soft(250 grams)
7
Once browned and crisp, reduce heat to minimum and sprinkle little khoya on each of the kebas
tablespoons khoya (mawa) - grated(3)
8
After a few minutes, the khoya will begin to melt; at this stage take the Kebas out carefully and place them on the serving platter
tablespoons khoya (mawa) - grated(3)
9
The Makhmali Rajma Kebab are extremely soft, so you need to be careful when taking them out of the skillet
rajma (large kidney beans) - cooked until soft(250 grams)
10
Serve the Makhmali Rajma Kebab with onion salad and lime wedges
rajma (large kidney beans) - cooked until soft(250 grams)
11
Sprinkle some grated khoya for garnish and serve hot as an appetizer for parties, along with dips like Red Picante Salsa Recipe or desi Dhaniya Pudina Chutney
inch ginger - grated(1)tablespoons khoya (mawa) - grated(3)

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Recipe Source: archanaskitchen.com

North Indian RecipesStarterVegetarian

Velvet Rajma Kebab Recipe

A vegetarian North Indian Recipes recipe with rajma (large kidney beans) - cooked until soft, onions - finely chopped, cloves garlic - finely chopped. Ready in 55 min, serves 4.

Curated byKavya Sharma🇮🇳

Cook Time55 min

Calories

760kcal

Est. Cost₹400-₹550

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

95g(50%)

Protein

38g(20%)

Fats

25g(30%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

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Directions

11 steps

1
To begin making the Makhmali Rajma Kebab Recipe, drain all the excess water from the cooked rajma
rajma (large kidney beans) - cooked until soft(250 grams)
2
Mash the cooked rajma, until almost smooth
rajma (large kidney beans) - cooked until soft(250 grams)
3
Add all the ingredients, except khoya and oil, and mix well to form a kebab dough
tablespoons khoya (mawa) - grated(3)
4
Check the salt and spices and adjust to suit your taste
salt
5
Divide the dough into 15 equal parts (or as per preference) and shape it into rounds and slightly flattened the Rajma Kebab
rajma (large kidney beans) - cooked until soft(250 grams)
6
Preheat a skillet on medium heat, place the Makhmali Rajma Kebabs on the skillet, drizzle some oil over the kebabs and cook until browned and crisp on both sides
rajma (large kidney beans) - cooked until soft(250 grams)
7
Once browned and crisp, reduce heat to minimum and sprinkle little khoya on each of the kebas
tablespoons khoya (mawa) - grated(3)
8
After a few minutes, the khoya will begin to melt; at this stage take the Kebas out carefully and place them on the serving platter
tablespoons khoya (mawa) - grated(3)
9
The Makhmali Rajma Kebab are extremely soft, so you need to be careful when taking them out of the skillet
rajma (large kidney beans) - cooked until soft(250 grams)
10
Serve the Makhmali Rajma Kebab with onion salad and lime wedges
rajma (large kidney beans) - cooked until soft(250 grams)
11
Sprinkle some grated khoya for garnish and serve hot as an appetizer for parties, along with dips like Red Picante Salsa Recipe or desi Dhaniya Pudina Chutney
inch ginger - grated(1)tablespoons khoya (mawa) - grated(3)