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Raajma kabaabs!

Runa Ganguly
15 minutes
Prep Time
30 minutes
Cook Time
5 People
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ABOUT Raajma kabaabs! RECIPE

Protein rich and Low calorie Raajmas can be made in a delightful way to enhance your celebrations

Recipe Tags

  • Veg
  • Easy
  • Festive
  • Punjabi
  • Shallow fry
  • Pressure Cook
  • Blending
  • Sauteeing
  • Appetizers
  • Healthy

Ingredients Serving: 5

  1. Raajma/red kidney beans, boiled and mashed roughly(use beans soaked in water overnight)2 cups
  2. Ghee or olive oil to shallow/pan fry 2 tablespoon
  3. Asafoetida or hing, a pinch
  4. Jeera / Cumin seeds 1 teaspoon
  5. Badi elaichi dana (Black cardamom seeds) 4-5
  6. Ginger-garlic paste 2 tablespoon
  7. Tomato puree 1 cup
  8. Tomato ketchup 2-3 tablespoon
  9. Dry spices 1 tablespoon ( turmeric, red chilli and Garam masala)
  10. Whipped curd 2 tablespoon
  11. Bread crumbs/as needed 8-10 tablespoon
  12. Salt to taste
  13. Finely chopped green chillies 2-3
  14. A handful of coriander leaves


  1. In a pan add 2 tablespoon ghee and a pinch of hing. Once the oil heats add jeera and elaichi dana. Let it splutter.
  2. Add garlic and ginger paste. Once it browns a little, add onions and saute till golden brown. In case the onions start to burn add a little water.
  3. Add the tomato puree, ketchup, dry spices, green chillies and salt
  4. Once the masala starts to leave sides add whipped yogurt, coriander and the rajma. Cook for 5 minutes. Stir continuously till the masala leaves the pan from all sides. Let the masala cool for a while.
  5. Once cooled, add 4-5 tablespoon breadcrumbs to it. Make the shape of kebabs as desired from the mixture.
  6. Keep them in the freezer for 10 minutes.
  7. In a non stick pan add ghee and place the kebabs. Pan fry them from all sides till the breadcrumbs obtain a brown color
  8. Serve hot with the chutney or sauce of your choice

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