Craving kebabs? These quick, easy vegetarian galouti kebabs will make your day

Galouti Kebabs are delicious melt in the mouth kebabs that are a kebab lovers treat, but if you are refraining from eating meat then this recipe by Chef Ranveer Brar with rajma, elephant foot yam, cashew nuts, ghee is not only rich and delicious but also super easy to make. Check it out...

Ingredients

For Kebab Paste

1 ½ cups Rajma – boiled

½ cup Elephant Foot Yam – boiled

1 heaped tbsp Ghee

10-12 Cashew Nuts

Salt to taste

1 tsp Ginger-Garlic Paste

½ tsp Degi Red Chilli Powder

For Kebab Masala

1 tsp Stone Flower

4-5 Black Cardamom

2 tsp Black Peppercorns

2 tsp Coriander Seeds

5-6 Green Cardamom

2 inches Cinnamon Stick

2 Mace

1 tsp Black Cumin Seeds

½ small Nutmeg

A few Rose Petals

Other Ingredients For Veg Galouti Kebabs

2 tsp Fried Onion – chopped

Salt to taste

1 tbsp roasted Gram flour

Ghee for frying

For Smoking

2 hot Coals

3-4 Cloves

1 tsp Ghee

For Chutney

5-6 Walnuts – roasted & chopped

½ tsp Fennel Seeds

2-3 fresh Green Chillies – chopped

1 cup Curd

Method to Prepare

For Kebab Masala

In a pan dry roast all the whole masalas until they release aromas, then once cooled grind to a fine powder.

For Kebab Paste

Start by frying your cashews in ghee until golden brown.

Then add rajma, elephant foot yam, fried cashew nuts, salt, ginger-garlic paste, degi red chilli powder and mix everything properly. Then grind all of this until it forms a paste.

Add fried onion, kebab masala, salt, gram flour and mix with the kebab bean paste until everything is uniformly combined.

For a tandoor effect take a hot coal and place in metal bowl with cloves and ghee and place in kebab mixture, cover with a lid for at least 5 minutes.

Then remove the cover and the small bowl, and take the mixture making it into small kebab sized balls.

Then take a non stick pan and put some ghee on it and cook your kebab until crispy and golden brown.

For Chutney

Mix curd, chopped walnuts, fennel seeds, green chillies and mix everything properly. And serve with kebab.

(Recipe courtesy Chef Ranveer Brar)

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