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Rajma kebab

By: DAsana
Region: Indian
Dish:Vegetarian - Others
Servings: 3
Time to Prepare: 30 Mins


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
½ teaspoon red chilli 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


soaking and cooking rajma:

soak ½ cup rajma beans in enough water overnight or for 8 hours.
next day drain all the water. rinse the beans very well in running water.
then place the beans in a pressure cooker. add ¼ 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 beans. if they are fresh or new, they will take less time to cook. i pressure cooked 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 beans and check if they have softened. if not, then pressure cook for some more time.
drain them 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 ¾ to 1 cup water for 2 to 3 whistles.

preparing the 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 ¼ cup finely chopped onions.
saute the onions till translucent or a light brown.
now add ½ teaspoon ginger-garlic paste or ½ 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 ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and ½ 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 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/amchur powder if required.
then shape into small or medium sized balls first and then flatten them.

pan frying the rajma kebabs:

heat 1 or 2 tablespoons oil in a pan. place the kebabs.
on a low to medium flame, pan fry the kebabs. when the base becomes golden, flip and fry the second side.
fry the kebabs till they are evenly cooked, golden and crisp.
remove in a plate or tray.
serve rajma kebabs hot or warm with any chutney or dip.


rajma kebabs can be served with mint yogurt chutney or mint raita. also goes well with red chili garlic chutney, coriander chutney or tamarind chutney.

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