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Galouti Kebab

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Galouti Kebab
  • Recipe Servings: 3
  • Cook Time:
  • These minced meat kebabs are made Nawabi-style. They are usually served with 'ulte tawa ka parantha' and are known for their melt-in-mouth texture.

Ingredients

  • 600 gm minced meat (keema)
  • 1 cup raw papaya paste
  • 1 cup ginger garlic paste
  • 1/4 tsp mace powder
  • 3 - 4 kebab chini
  • 3 - 4 pathar ke phool seeds
  • 4 green cardamoms
  • 1 cinnamom stick
  • 1 tsp coriander seeds
  • 1 tsp fennel
  • 1 tsp cumin seeds
  • 1 tsp red chilly powder
  • 4 Tbsp Bengal gram flour, lightly roasted
  • Salt to taste
  • 3 Tbsp oil/ghee to fry the kebabs

  • For garnishing:
  • 2-3 red chillies
  • Coriander leaves
  • Mint leaves
  • 1 lemon
  • 2 Tbsp butter

Method

  1. In a pan, dry roast few seeds of crushed kebab cheeni, pathar ke phool, 4 green cardamom, 1 cinnamon stick, 1 tea spoon of coriander seeds, 1 tea spoon of cumin seeds, 1 tea spoon of fennel.
  2. In a mortar and pestle, add these spices and grind them together.
  3. Add the mince meat to the masala in the mortar and pestle and grind for 2 - 3 minutes.
  4. Add 1 tbsp of ginger and garlic paste, 1 table spoon of raw papaya paste, 1 table spoon of ghee, 1 tea spoon of red chilly powder, salt and pound the keema for 30- 40 minutes.
  5. Make elongated patties by making round balls and pressing it flat and rolling it and refrigerate the kebab for 1 hour.
  6. Heat the ghee on a heavy-bottomed skillet (on a medium flame) and shallow fry the kababs till golden on both sides.
  7. Cool on paper towels.
  8. Garnish and serve hot in a serving plate.

  9. For garnishing:
  10. In a pan, heat a table spoon of oil and add chopped coriander leaves, mint leaves and green chillies.
  11. Add butter and lime.
  12. Spoon and garnish it on the serving plate along with the kebabs.

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