Recipe video · 0:39
How to Make Rajma Kebab
These hearty kidney bean kebabs are a delightful way to enjoy plant-based protein and fibre. Paired with a creamy garlic sesame dip, they make a wholesome and nutrient-dense dinner choice for the whole family.
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52 min · serves 4 · Medium · Vegetarian
- Prepare the Base. Boil on medium heat for about 10 minutes until the tomatoes soften and the water reduces significantly, then drain any excess liquid and transfer the mixture to a mixing bowl to mash into a coarse paste.
- Mix the Ingredients. Mix everything thoroughly with your hands until you have a firm, moldable dough.
- Shape the Kebabs. Roll each portion into a ball and gently flatten it with your palms to form 1 cm thick round patties, ensuring the edges are smooth and not cracking.
- Cook the Kebabs. Place the patties on the tawa and cook for about 4 to 5 minutes on each side until they turn deep golden brown and develop a crisp, firm crust.
- Prepare the Dip. In a small bowl, whisk together 0.5 cup curd, 1 tbsp tahini, and 2 minced garlic cloves until the mixture is smooth and creamy.
Per serving: 138 kcal, 5 g protein, 14 g carbs, 7 g fat, calculated from measured ingredient weights.
Tip: Ensure the rajma is well-drained before mashing to keep the kebab mixture firm.
