Welcome to the incredibly flavorful and surprisingly simple Veg Galouti Kababs recipe, a vegetarian twist on the iconic Awadhi meat Galouti Kababs. These wholesome kababs are packed with a delightful blend of exotic ingredients, offering a rich mix of flavors and textures. Perfect for your next gathering, these delectable treats are sure to impress and serve a crowd effortlessly.
INGREDIENTS
Galouti Kebab Spice Mix:
- 1 teaspoon Stone flower powder (Dagad Phool/Pathar Phool)
- 3 Whole Black Cardamoms (Sabut Kali Elaichi)
- 5 Green Cardamoms (Hari Elaichi)
- 2-inch Cinnamon Stick (Dalchini)
- 2 Mace (Javitri)
- 1½ teaspoons Coriander seeds (Sukha dhaniya)
- 1½ teaspoons Black Peppercorns (Sabut Kali Mirch)
- 3 Cloves (Laung)
- 1 teaspoon Shahi Jeera (Black cumin seeds)
- ½ teaspoon Nutmeg Powder (Jaiphal)
- 1 teaspoon Edible dried rose petals
For Kebab Mixture:
- 1½ cups Kidney Beans (boiled)
- 1 medium Potato (boiled and peeled)
- 2 small Green Chilies
- 12 Cashews (toasted)
- 1 teaspoon Ginger Paste
- 1 teaspoon Garlic Paste
- ¾ teaspoon Kashmiri Red Chili Powder
- 3 tablespoons Fried onions (Birista)
- 2 tablespoons Cornstarch (or roasted besan)
- 3 tablespoons Cilantro leaves
- Salt to taste
- Ghee/oil for frying
INSTRUCTIONS
Soak Kidney Beans:
- Rinse the kidney beans thoroughly to remove any debris.
- Soak them in water for 6-8 hours (or overnight) to allow them to expand.
- After soaking, drain and rinse the beans well.
Cook the Beans:
- Place the soaked beans in an Instant Pot, covering them with water.
- Seal the lid and set to ‘Pressure Cook’ for 8 minutes on high pressure.
- After the cooking time, allow the pressure to release naturally. Open the lid carefully once the pin drops.
- Drain the beans and let them air dry on a kitchen towel to remove excess moisture.
Dry Roast the Spices:
- In a heavy-bottomed pan, dry roast the whole spices (black cardamom, green cardamom, cinnamon, cloves, coriander seeds, black peppercorns, and mace) for 3-4 minutes over medium heat until fragrant. Stir frequently to avoid burning.
- Lower the heat, add the Shahi Jeera, and sauté for another minute.
- Turn off the heat and stir in the dried rose petals. Allow the spices to cool completely.
- Once cooled, blend the spices to a fine powder and sift the mixture to remove any larger bits.
Prepare the Veg Galouti Mixture:
- In a food processor, combine toasted cashews, ginger-garlic paste, green chilies, fried onions, galouti spice mix, and cilantro leaves. Pulse until the mixture is coarse and grainy.
- Add the boiled kidney beans to the food processor and blend until smooth, creating a paste-like consistency.
- Transfer the mixture to a large bowl and add the mashed boiled potato, salt, red chili powder, and cornstarch (or roasted besan). Mix everything thoroughly until well combined.
Shape the Kebabs:
- Refrigerate the kebab mixture for 30 minutes to make it easier to shape.
- Once chilled, scoop out golf-sized portions of the mixture and form them into round kebabs or patties.
Cook the Kebabs:
- Heat oil or ghee in a skillet. Shallow fry the galouti kebabs, turning them occasionally to ensure both sides are golden brown and crisp. This should take about 2-3 minutes per side.
- Once cooked, remove the kebabs from the skillet and drain on paper towels. Continue frying the remaining kebabs.
Serve:
- Serve the kebabs warm. They’re sure to wow your guests with their tender, flavorful interior and crisp exterior!
