A delicious vegetarian take on the traditional Galouti Kebab, made from kidney beans and spices, perfect for those looking for a royal treat in a plant-based form.
Soak rajma overnight in plenty of water.
Drain and rinse rajma, then cook in a pressure cooker until completely soft.
Drain the rajma and allow it to cool slightly before mashing thoroughly.
Mix finely grated ginger, green chilies, and fresh coriander into the mashed rajma.
Add garam masala, red chili powder, salt, and breadcrumbs. Combine well to form a thick mixture.
Shape the mixture into small, flat patties.
Heat oil in a pan and shallow fry the patties over medium heat until golden brown on both sides.
Serve hot with mint chutney or yogurt dip.
