Name: Raajma kabaabs! recipe by Runa Ganguly at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Ingredients: Raajma/red kidney beans, boiled and mashed roughly(use beans soaked in water overnight)2 cups; Ghee or olive oil to shallow/pan fry 2 tablespoon; Asafoetida or hing, a pinch; Jeera / Cumin seeds 1 teaspoon; Badi elaichi dana (Black cardamom seeds) 4-5; Ginger-garlic paste 2 tablespoon; Tomato puree 1 cup; Tomato ketchup 2-3 tablespoon; Dry spices 1 tablespoon ( turmeric, red chilli and Garam masala); Whipped curd 2 tablespoon; Bread crumbs/as needed 8-10 tablespoon; Salt to taste; Finely chopped green chillies 2-3; A handful of coriander leaves

ABOUT Raajma kabaabs! RECIPE

Protein rich and Low calorie Raajmas can be made in a delightful way to enhance your celebrations

Ingredients Serving: 5

Raajma/red kidney beans, boiled and mashed roughly(use beans soaked in water overnight)2 cups
Ghee or olive oil to shallow/pan fry 2 tablespoon
Asafoetida or hing, a pinch
Jeera / Cumin seeds 1 teaspoon
Badi elaichi dana (Black cardamom seeds) 4-5
Ginger-garlic paste 2 tablespoon
Tomato puree 1 cup
Tomato ketchup 2-3 tablespoon
Dry spices 1 tablespoon ( turmeric, red chilli and Garam masala)
Whipped curd 2 tablespoon
Bread crumbs/as needed 8-10 tablespoon
Salt to taste
Finely chopped green chillies 2-3
A handful of coriander leaves

Instructions

In a pan add 2 tablespoon ghee and a pinch of hing. Once the oil heats add jeera and elaichi dana. Let it splutter.
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.
Add the tomato puree, ketchup, dry spices, green chillies and salt
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.
Once cooled, add 4-5 tablespoon breadcrumbs to it. Make the shape of kebabs as desired from the mixture.
Keep them in the freezer for 10 minutes.
In a non stick pan add ghee and place the kebabs. Pan fry them from all sides till the breadcrumbs obtain a brown color
Serve hot with the chutney or sauce of your choice

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