Rajma Kebab

Rajma is a favorite in my house. From these pinkish or maroonish red colored beans most often, I prepare Rajma Recipe or Rajma Chawal, both of which are a staple during weekends. This rajma kebabs is the newest addition in the recipes I prepare from rajma. These rajma kebabs have a firm texture and not melt in the mouth like vegetarian galouti kebabs. They make for a nice evening snack for kids or can feature in your starter menu for parties or even everyday lunch or dinner. Preparation for rajma kababs takes time as we need to cook the rajma beans. You can even make the kebab mixture a day before and refrigerate. Then next day prepare the kebabs. 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.

How to make Rajma Kebab

Cook Kidney Beans

1. Rinse ½ cup dried kidney beans in fresh water a couple of times. Soak the beans in enough water overnight or for 8 hours. Tip: Make sure to use fresh rajma and not aged beans as they take a longer time to cook.
2. Next day drain all the water. Rinse the rajma beans very well in running water a few times.
3. Then place the kidney beans in a 2 to 3 litre stove-top pressure cooker. Add ¼ teaspoon salt.
4. Pour 2 cups water. Pressure cook on medium heat until the beans 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 rajma for 18 minutes on a medium heat. This much time about pressure cooking for 20 to 22 whistles on a medium heat. The number of whistles will vary with the size and volume of the cooker.
5. When the pressure settles down on its own in the cooker, then only open the cooker. Mash a few rajma beans and check if they have softened. If not, then pressure cook for some more time.
6. Drain them well and set aside. Let them become warm or cool at room temperature.

Make Rajma Kebab Mixture

7. In another cooker or a pot or pan or steamer, boil 1 medium to large potato. If pressure cooking, then cook the potato in ¾ to 1 cup water for 2 to 3 whistles.
8. When the potato becomes warm, peel and begin to mash it with a fork or masher.
9. Now add the rajma.
10. With a masher mash the rajma beans. Yes you need to give some pressure while mashing the rajma beans. Keep aside. You don’t need to make a fine paste.
11. In a small pan, heat 2 to 3 teaspoons oil. Add ¼ cup finely chopped onions.
12. Saute the onions till translucent or a light brown.
13. Now add ½ teaspoon ginger-garlic paste or ½ teaspoon crushed ginger-garlic (about 2 to 3 garlic cloves + ½ inch ginger crushed to paste).  Sauté till the raw aroma of both ginger and garlic goes away. 14. Add 2 tablespoons besan or gram flour. You can also chickpea flour in place of gram flour.
14. Sauté for 2 to 3 minutes on a low heat until the raw aroma of gram flour goes away.
15. Then add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and ½ teaspoon garam masala powder.
16. Mix very well. Turn off the the heat.
17. Now add this sauteed onion + spices mixture to the mashed rajma + potato mixture.
18. Add ½ teaspoon lemon juice or ½ teaspoon amchur powder or ½ teaspoon dry pomegranate powder. You can add less or more as required.
19. Season with salt.
20. Mix very well. Check the taste and add more salt, spices or lemon juice or amchur powder if required.

Make Rajma Kebab

22. Then shape into small or medium sized balls first and then flatten them.
23. Heat 1 or 2 tablespoons oil in a pan. Place the rajma kababs. on a low to medium flame, pan fry the rajma kebabs.
24. When the base becomes golden, flip and fry the other side. 25. Fry the rajma kabab till they are evenly cooked, golden and crisp.
25. Remove in a plate or tray.
26. Serve rajma kebab hot or warm with any chutney like Tamarind Chutney or mint coriander chutney or Pudina Chutney or any dip of your choice. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Madra Recipe | Himachali Rajma Madra Recipe Easy Hara Bhara Kabab Recipe (Pan-fried & Baked Kabab) Veg Kabab Recipe, How to make Kebab Recipe (2 Ways) Dahi Kabab | Tasty Dahi ke Kabab (Yogurt Kebab) This Rajma Kebab post from the archives first published in July 2016 has been republished and updated on 4 June 2022.

title: “Rajma Kebab " ShowToc: true date: “2024-10-29” author: “Josiah Juarez”

Rajma is a favorite in my house. From these pinkish or maroonish red colored beans most often, I prepare Rajma Recipe or Rajma Chawal, both of which are a staple during weekends. This rajma kebabs is the newest addition in the recipes I prepare from rajma. These rajma kebabs have a firm texture and not melt in the mouth like vegetarian galouti kebabs. They make for a nice evening snack for kids or can feature in your starter menu for parties or even everyday lunch or dinner. Preparation for rajma kababs takes time as we need to cook the rajma beans. You can even make the kebab mixture a day before and refrigerate. Then next day prepare the kebabs. 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.

How to make Rajma Kebab

Cook Kidney Beans

1. Rinse ½ cup dried kidney beans in fresh water a couple of times. Soak the beans in enough water overnight or for 8 hours. Tip: Make sure to use fresh rajma and not aged beans as they take a longer time to cook.
2. Next day drain all the water. Rinse the rajma beans very well in running water a few times.
3. Then place the kidney beans in a 2 to 3 litre stove-top pressure cooker. Add ¼ teaspoon salt.
4. Pour 2 cups water. Pressure cook on medium heat until the beans 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 rajma for 18 minutes on a medium heat. This much time about pressure cooking for 20 to 22 whistles on a medium heat. The number of whistles will vary with the size and volume of the cooker.
5. When the pressure settles down on its own in the cooker, then only open the cooker. Mash a few rajma beans and check if they have softened. If not, then pressure cook for some more time.
6. Drain them well and set aside. Let them become warm or cool at room temperature.

Make Rajma Kebab Mixture

7. In another cooker or a pot or pan or steamer, boil 1 medium to large potato. If pressure cooking, then cook the potato in ¾ to 1 cup water for 2 to 3 whistles.
8. When the potato becomes warm, peel and begin to mash it with a fork or masher.
9. Now add the rajma.
10. With a masher mash the rajma beans. Yes you need to give some pressure while mashing the rajma beans. Keep aside. You don’t need to make a fine paste.
11. In a small pan, heat 2 to 3 teaspoons oil. Add ¼ cup finely chopped onions.
12. Saute the onions till translucent or a light brown.
13. Now add ½ teaspoon ginger-garlic paste or ½ teaspoon crushed ginger-garlic (about 2 to 3 garlic cloves + ½ inch ginger crushed to paste).  Sauté till the raw aroma of both ginger and garlic goes away. 14. Add 2 tablespoons besan or gram flour. You can also chickpea flour in place of gram flour.
14. Sauté for 2 to 3 minutes on a low heat until the raw aroma of gram flour goes away.
15. Then add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and ½ teaspoon garam masala powder.
16. Mix very well. Turn off the the heat.
17. Now add this sauteed onion + spices mixture to the mashed rajma + potato mixture.
18. Add ½ teaspoon lemon juice or ½ teaspoon amchur powder or ½ teaspoon dry pomegranate powder. You can add less or more as required.
19. Season with salt.
20. Mix very well. Check the taste and add more salt, spices or lemon juice or amchur powder if required.

Make Rajma Kebab

22. Then shape into small or medium sized balls first and then flatten them.
23. Heat 1 or 2 tablespoons oil in a pan. Place the rajma kababs. on a low to medium flame, pan fry the rajma kebabs.
24. When the base becomes golden, flip and fry the other side. 25. Fry the rajma kabab till they are evenly cooked, golden and crisp.
25. Remove in a plate or tray.
26. Serve rajma kebab hot or warm with any chutney like Tamarind Chutney or mint coriander chutney or Pudina Chutney or any dip of your choice. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Madra Recipe | Himachali Rajma Madra Recipe Easy Hara Bhara Kabab Recipe (Pan-fried & Baked Kabab) Veg Kabab Recipe, How to make Kebab Recipe (2 Ways) Dahi Kabab | Tasty Dahi ke Kabab (Yogurt Kebab) This Rajma Kebab post from the archives first published in July 2016 has been republished and updated on 4 June 2022.