rajma kebab recipe
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4.5 from 2 votes

rajma kebab recipe

rajma kabab are tasty and flavorful kebabs made from kidney beans.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: snacks
Cuisine: north indian
Servings: 2 to 3
Author: Dassana Amit

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 chilli 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 1/2 cup rajma beans in enough water overnight or for 8 hours.
  • next day drain all the water. rinse the rajma beans very well in running water.
  • then place the rajma beans in a pressure cooker. add 1/4 teaspoon salt.
  • pour 2 cups 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 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 3/4 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 oil. add 1/4 cup finely chopped onions.
  • saute the onions till translucent or a light brown.
  • now add 1/2 teaspoon ginger-garlic paste or 1/2 teaspoon crushed ginger-garlic.
  • saute till the raw aroma of both ginger-garlic goes away.
  • add 2 tablespoons besan or gram flour.
  • saute for 2 to 3 minutes.
  • then add 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli powder and 1/2 teaspoon garam masala powder.
  • mix very well. switch off the flame.
  • now add this sauteed onion + spices mixture to the mashed rajma + potato mixture.
  • add 1/2 teaspoon lemon juice or 1/2 teaspoon amchur powder or 1/2 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/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 fry the second side.
  • fry the rajma kebabs till they are evenly cooked, golden and crisp.
  • remove the rajma kebab in a plate or tray.
  • serve rajma kebabs hot or warm with any chutney or dip.