Veg Galawati Kebab || Veg Galouti Kebab

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Youtube recipe link





Ingredients (for Kebab masala) - 
1. Stone flower/Dagard Fool -  1 Spoon
2. Black cardamom - 6-7  Pieces
3. Whole Pepper - 1 Spoon
4. Whole coriander- 2 Spoons
5. Green Cardamom - 10 Pieces
6. Javitri/Mace - Half Spoon
7. Cinnamon/Dalchini stick - 1 Piece
8. Shahi Jeera - 1 Spoon 
9. Nutmeg/Zaffar - 1 Piece
10. Dried/Fresh Rose petals - 2 flower

Ingredients for kebab - - - 
1. Rajma - 2 Cup/400 gm (Soaked overnight)
2. Suran - 1/4th Cup/100 gm
3. Fried crispy onions - 1 Piece
4. Cashew - 8-10 Pieces
5. Ginger- garlic paste - 1 Spoon
6. Ghee - 6 Spoons
7. Cloves - 4-5 Pieces
8. Coal - 1 Piece
9. Ginger garlic paste - 1/2 Tbsp
10. Salt - As per taste

Ingredients for walnut-fennel seeds chutney- 
1. Walnut - 7-8 Pieces
2. Sauf/Fennel seeds - 2 Spoons
3. Curd - 1 Cup
4. Salt  - As per taste
5. Mint/coriander sprig - 1 Piece


Recipe - 
  1. Add 1 spoon stone flower/dagard phool and roast for few seconds on low flame
  2. Add 6-7 pieces black cardamom and roast for few seconds
  3. Add 1 spoon whole pepper, Add 2 spoons whole coriander, Add 10 pieces green cardamom, Add 1 piece cinnamon stick, Add half spoon javitri, Add 1 spoon shahi jeera, Add 1 whole nutmeg
  4. Dry roast till a nice aroma on low flame
  5. Add 1 handful rose petals (can use dry or fresh) and Dry roast for few seconds on low flame
  6. Transfer in plate and cool it
  7. Add roasted masala in jar except nutmeg
  8. Grate nutmeg and add in jar and grind in fine powder
  9. Transfer in bowl and Kebab masala is ready. Store in airtight jar for future use.
  10. Add half litre water in a cooker.
  11. Add 2 cups rajma (soaked overnight), cook for 4 whistles with lid ON on med flame and open lid & check rajma, strain rajma and cool them
  12. Boil half litre water in cooker and add half cup suran, Cook for 4 whistles on med flame
  13. Take out cool them and grate suran/oal/jimikand
  14. Add boiled rajma in jar in batches of small quantity
  15. Grind into fine paste with 1-2 spoons water
  16. Rajma paste is ready and transfer in big bowl
  17. Grind remaining rajma and transfer in bowl
  18. Add grated suran in jar and grind in fine paste with 1-2 spoons of water 
  19. Transfer in rajma bowl and mix well
  20. Add & grind 2 spoons roasted gram
  21. Gram flour is ready and Keep aside
  22. Heat a pan on low flame and add 1 tbsp ghee in pan and add handful of cashews
  23. Saute for golden brown and transfer in bowl & cool
  24. Add fried cashews in jar and add 1 fried crispy onions
  25. Grind in fine paste and cashew-onion paste 
  26. Add in kebab mixture and mix well
  27. Add 1 tbsp spoon kebab masala
  28. Add salt as per taste and mix well
  29. Add half tsp ginger-garlic paste and add 1 tbsp roasted gram flour and mix well
  30. Add 1/4th tsp ghee  and mix well
  31. Make a well in middle
  32. Burn coal piece on flame
  33. Put burning coal in small bowl and add few cloves & ghee on burning coal and Keep covered with lid for few mins and Smoked kebab mixture is ready
  34. Heat a pan on med flame and add 2 tbsp ghee and melt the ghee
  35. Grease palm with ghee and shape roughly a spoonful of kebab mix
  36. Put kebab in the pan and Add 3-4 more kebabs in pan
  37. Check for golden brown & flip the side and after sometime check for Golden brown on other side
  38. Take out on serving plate
  39. Serve Veg Galawati Kebab with Walnut-Saunf dip

Chutney recipe - 
  1. Heat a pan on low flame and add walnut in pan 
  2. Add 1 spoon sauf/fennel seeds
  3. Dry roast for few mins on low flame
  4. Transfer the roasted seeds and chop them finely with knife
  5. Beat 1 cup curd and add 1 chopped green chilli
  6. Add chopped walnut & Saunf 
  7. Add salt as per taste and mix well
  8. Pour the dip in chutney bowl and garnish with coriander or mint sprigs. Generally it is served with 
small paratha and dip and masala onions.

Please enjoy the recipe till i am back with another mouth watering recipe.

Bye Bye yummy mummies !!!!



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