Red Bean Galouti Kebab
Red bean Galouti Kebab (Rajma Galouti Kebab) offers the melt-in-your-mouth texture of the famous Lucknow kebab, but in a 100% plant-based version. Red beans have a meaty texture that, once blended, mimics the tenderness of minced meat.
20 min
Preparation
10 min
Cooking
30 min
Rest
4
Servings
Intermediate
Difficulty
Ingredients
- Red kidney beans, well drained: 400g
- Toasted chickpea flour: 3-4 tablespoons
- Coconut oil or vegetable margarine: 1 tablespoon
- Red onion, finely chopped and fried: 1
- Garlic-ginger paste: 1 tablespoon
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Garam masala: 1 teaspoon
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Ground cinnamon: 1/2 teaspoon
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Ground cardamom: a pinch
- Salt
- Chopped mint or coriander
Instructions
-
1
The Blending — Blend the red beans (without water!) until you get a very smooth paste.
-
2
The Seasoning — Add the fried blended onion, garlic-ginger paste, spices and melted coconut oil.
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3
The Structure — Fold in the roasted chickpea flour. The dough should be pliable but soft. If too sticky, add more flour.
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4
The Resting — Refrigerate for 30 minutes to make handling easier.
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5
The Cooking — Shape into small flat patties. Gently brown for 3 minutes on each side in a little oil. Be careful, they are more fragile than the meat version!
Tips
For a smoky flavour, use the charcoal smoking technique (dhungar). For crunch, add finely crushed cashew nuts to the dough.
Spices used
Find the spices from this recipe in our shop.
Garam Masala
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Kerala cinnamon
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Njallani Green Cardamom
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