Rajma Kebabs
Cuisine: North Indian

Rajma Kebabs
  1. Rajma 400 gms
  2. Boiled potato – 1 medium sized
  3. Chopped Garlic – 4 pods
  4. Chopped Ginger – 1 inch piece or same qty as chopped garlic
  5. Green chillies chopped – 2 in nos
  6. 1 large onion finely chopped
  7. 2 tsp freshly ground garam masala
  8. 2 black cardamom
  9. 2 tsp shah jeera
  10. 1 tsp green cardamom powder
  11. 2 tsp freshly ground roasted jeera powder
  12. 1 tsp red chilly powder
  13. Handful of finely chopped coriander
  14. Salt to taste
  15. 2 tbsp oil


Directions to make Kebab Masala:

  1. Soak rajma over night and pressure cook till soft. Drain and mash it finely with grated boiled potato and keep the mashed mixture aside.
  2. Heat oil in a pan and add black cardamom and shah jeera. Let them splutter.
  3. Now add chopped onions, chopped garlic, chopped ginger & cook till onions are brown in colour.
  4. Now add garam masala powder, green cardamom powder, jeera powder and red chilli powder and cook for 3-4 minutes on slow heat.
  5. Add chopped green chillies.
  6. Now add rajma and potato mashed mixture, add salt and sauté for 3-4 minutes or until dry.
  7. Mix chopped coriander and allow it to cool.


For Galawati Kebab make round shape kebabs and shallow fry on flat kadhai or pan, keep on adding oil and cook, adjust the flame and cook till kebabs good brown in colour. These are very soft so make sure they don’t break while flip flopping.

For Seekh Kebab in Air fryer:

  1. With the help of satay sticks and wet palms make seekhs of the mixture.
  2. Pre heat air fryer on 200 degrees for 5 minutes.
  3. Cook Rajma Seekhs for 8-10 minutes on 180 degrees or until good brown in colour.
  4. Baste with butter once in between.
  5. Serve hot with onion lachhas and green chutney.

About the Author
Piyush Wadhwani Piyush Wadhwani