Spiced Kidney-Bean Patties

Name: Spiced Kidney-Bean Patties (Rajma Galouti Kebab)
Cuisine: Indian
Ingredients: ½ cup kidney beans (rajma), soaked for 8 hours; ½ cup kidney beans (rajma), soaked for 8 hours; Kosher salt; 2 potatoes; ¼ cup finely chopped mint leaves; 2 green chiles, chopped; 1-inch piece fresh ginger, peeled and finely chopped; 3 cloves garlic, chopped; ¼ cup cashews (whole or broken); ½ cup grated paneer; 1 teaspoon rose water; ¼ teaspoon saffron strands; 1 teaspoon garam masala powder; 1 teaspoon chaat masala powder; 2 tablespoons gram flour; Sunflower or canola oil, for cooking; Sunflower or canola oil, for cooking

Rajma Galouti Kebab

Preparation info

Yield:
12 to 15
kebabs

Difficulty
Easy

Appears in

Everyday Indian from Archana’s Kitchen

By Archana Doshi

Published 2026

About

Rajma Galouti Kebab reimagines the classic kebab using mashed kidney beans blended with aromatic spices to create incredibly soft patties. Emerging from the regal kitchens of Lucknow, these kebabs are famed for their melt-in-the-mouth texture and subtle, complex flavors—perfect for a refined starter.

Ingredients

½ cup kidney beans (rajma), soaked for 8 hours
Kosher salt
2 potatoes

Asia
India
Starter
Vegetarian

Method

Boil the soaked rajma along with salt, to taste, until very soft. If you press the rajma between your fingers it should mash easily. Once the rajma is cooked through completely, drain any excess water.

In the meantime, boil the potatoes until fully cooked, 10 to 15 minutes. Cool, peel, and mash. Set aside.

To make the kebabs: Blend the mint leaves, green chi