Posted By : I am Fresh

8 Feb, 2022 4:12 PM

Cooking Time : 45 Minute

Ingredients

• ½ cup rajma (kidney beans) pressure cooked in 2 cups water
• 1 medium to large potato pressure cooked in ¾ to 1 cup water
• 2 to 3 teaspoons oil for sauteing onions
• 43 grams onion or ⅓ cup chopped onion
• ½ teaspoon Ginger-Garlic Paste or 2 to 3 garlic cloves + ½ inch ginger crushed to paste
• ¼ teaspoon turmeric powder (Haldi)
• ½ teaspoon red chili powder (Lal Mirch powder)
• ½ teaspoon garam masala
• 2 tablespoon besan (gram flour)
• ½ teaspoon lemon juice or ½ teaspoon amchur powder (dry mango powder) - add as per taste
• 1 to 2 tablespoons oil for pan-frying
• salt as required

Instructions

Soaking And Cooking Rajma

• Soak the rajma beans in enough water overnight or for 8 hours.

• The next day drains all the water. Rinse the rajma beans very well in running water.

• Then place the rajma beans in a pressure cooker. Add salt.

• Pour 2 cups of water. Pressure cook the rajma beans till they have softened really well. 

• The time taken for them to cook depends on the age of the rajma beans. If they are fresh or new, they will take less time to cook. I pressure-cooked rajma for 18 minutes on a medium flame. This takes about 20 to 22 whistles on a medium flame.

• When the pressure settles down on its own in the cooker, open the cooker. Mash a few rajma beans and check if they have softened. If not, then pressure cook for some more time.

• Drain the rajma beans well and keep them aside.

Cooking Potatoes

• In another cooker or a pot or pan or steamer, boil 1 medium or large potato. If pressure cooking, then cook the potato in ¾ to 1 cup water for 2 to 3 whistles.

Making Rajma Kebab Mixture

• When the potato becomes warm, peel and begin to mash it with a fork or masher.

• Now add the rajma.

• With a masher mash the rajma beans. Keep aside.

• In a small pan, heat 2 to 3 teaspoons of oil. Add the chopped onions.

• Saute the onions till translucent or a light brown.

• Now add ginger-garlic paste or crushed ginger-garlic.

• Saute till the raw aroma of both ginger-garlic goes away.

• Add besan or gram flour.

• Saute for 2 to 3 minutes.

• Then add turmeric powder, red chili powder, and garam masala powder.

• Mix very well. Switch off the flame.

• Now add this sauteed onion + spices mixture to the mashed rajma + potato mixture.

• Add ½ teaspoon lemon juice or ½ teaspoon amchur powder or ½ teaspoon dry pomegranate powder. You can add less or more as required.

• Season with salt.

• Mix very well. Check the taste and add more salt, spices or lemon juice, or amchur powder if required.

• Then shape into small or medium-sized balls first and then flatten them.

Pan Frying The Rajma Kebab

• Heat 1 or 2 tablespoons oil in a pan. Place the kebabs.

• On a low to medium flame, pan fry the rajma kebabs. When the base becomes golden, flip and fries the second side.

• Fry the rajma kebabs till they are evenly cooked, golden and crisp.

• Remove the rajma kebab on a plate or tray.

• Serve rajma kebabs hot or warm with any chutney or dip.