While Rajma is a staple curry in most Indian households, enthusiasts of the legume can also transform it into flavorful kebabs. Rajma kebabs are not only tasty but also packed with nutrients. Although they do not have the melt-in-the-mouth texture of traditional vegetarian galouti kebabs, they offer a delightful bite that stands out. These kebabs are an excellent choice for children as an evening snack or can be included in the starter menu for parties. For those focused on weight management, Rajma kebabs are an ideal food choice as their high protein content keeps you feeling full for a longer duration. You can easily incorporate them into your lunch or dinner on special occasions.
Rajma Kebab Recipe Steps
Step One: Start by heating a little ghee in a pan. Add 1 bay leaf, a small piece of cinnamon, 1 tablespoon of finely chopped garlic, and 1 tablespoon of finely chopped ginger. Add 3 chopped onions to the pan and sauté them on low heat until they turn golden brown. Once the onions are roasted, add 1½–2 cups of grated bottle gourd (lauki) along with some salt. Cook this mixture until all the moisture evaporates completely.
Step Two: Transfer this mixture into a mixer jar. Add 12–13 soaked cashews and 30–40 grams of pre-boiled Rajma. Grind the ingredients into a thick paste. Pour this paste back into the pan and add 1 tablespoon of gram flour (besan), garam masala, Kashmiri red chili powder, kasuri methi, and salt as needed.
Step Three: Cook the mixture on low heat, stirring continuously, until it thickens and starts pulling away from the sides of the pan. Once done, let the entire mixture cool down completely. Once cooled, shape the mixture into individual kebabs.
Step Four: Heat a little oil in a pan and place the prepared kebabs on it. Pan-fry them over medium heat until they are golden and crispy on both sides. Your high-protein kebabs are ready to serve. Enjoy them with roti or a fresh salad. They are extremely tasty, healthy, and easy to prepare as a quick snack.
