- Soak rajma in water preferably overnight. Boil in sufficient quantity of water until soft. Drain and set aside. Dry roast cashews, chironji and poppy seeds Grind to a fine paste using a little water. Dry roast shahi jeera, green and black cardamoms, cloves and cinnamon. Cool and grind to a fine powder. Soak saffron in kewra water. Heat two tablespoons of ghee in a pan, add ginger and garlic and sauté for a few seconds. Add green chillies and sauté for one minute. Add rajma and cook for three to four minutes. Add cashewnut paste and stir-fry for four to five minutes. Add khoya, white pepper powder and salt, stir-fry for four to five minutes. Remove from heat. Cool and mash rajma to a smooth paste. Sprinkle powdered spices and soaked saffron. Adjust salt. Add lemon juice and mix thoroughly. Divide mixture into equal balls and press them lightly. Heat pure ghee in a frying pan and shallow fry tikkis until lightly coloured on both sides. Garnish with onion rings. Serve hot.
Rajma galouti
#myrecipe
By Shaalini Shaalu
Jan, 22nd
596
Servings
2 persons
Cook Time
25 minutes
Ingredients
17
- 19
Ingredients
- Kidney beans
- Cashwes
- Sunflower seeds
- Poppy seeds
- Caraway
- Cardamom
- Cinnamon
- Cloves
- Saffron
- Kewra water
- Ghee
- Ginger garlic
- Green chillies
- Khoya
- White pepper
- Salt
- Lemon
- Mint
- Onion
