Awadhi cuisine is known for its rich, layered flavors and cooking techniques and the liberal use of meat. However, every once in a while, a recipe comes along that beautifully reimagines tradition without losing its royal essence. Enter Chef Gaurav Singh’s Lucknowi Rajma Galouti Kebab, a vegetarian spin on the iconic Galouti Kebab that represents Lucknow’s celebrated cuisine. Made with protein-rich rajma, fragrant spices, and classic Awadhi flair, this kebab bridges heritage and innovation on a single plate.
Chef’s Corner is unstumbled’s cozy culinary corner, where notable chefs share heartfelt recipes for you to make at home. In this article, Chef Gaurav Singh of Monarchy The Lounge will share the recipe of his Lucknowi Rajma Galouti Kebab. Let’s get started!
Chef Gaurav Singh: Lucknowi Rajma Galouti Kebab Recipe
About Chef Gaurav Singh
Chef Gaurav Singh is the Tandoor Chef de Partie or CDP at Monarchy The Lounge.
With an amazing one-year journey at Monarchy, Gaurav believes the kebab perfectly represents the lounge’s blend of authentic taste and modern dining experience.
His passion for tandoor artistry and consistency has made the Lucknow Galouti Kebab one of Monarchy’s most talked-about delicacies. And unstumbled has got you an exciting sneak-peek into this much-talked about Lucknow Galouti Kebab that’s not made with meat but with a vegetarian substitute – rajma (kidney beans).
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Lucknowi Rajma Galouti Kebab Recipe
The Lucknowi Rajma Galouti Kebab by Chef Gaurav Singh is a wonderful reinterpretation of the iconic Lucknowi Galouti Kebab. Traditionally made with meat and spices, galouti kebabs are known for their layered flavors and melt-in-the-mouth texture.
Chef Gaurav Singh brings the royal flavors of Awadh alive through his signature Lucknowi Rajma Galouti Kebab. It is crafted with soft rajma, rich cashew paste, aromatic spices, saffron, and rose water for a melt-in-the-mouth Awadhi experience. Let’s take a look at this mouthwatering recipe!
Ingredients
- Rajma (Kidney Beans): 250 gm
- Onion: 100 gm (finely chopped)
- Cashew (Kaju): 90 gm
- Jeera Powder: 15 gm
- Coriander Powder: 10 gm
- Black Salt: 8 gm
- Salt: 5 gm
- Garam Masala: 15 gm
- Chaat Masala: 10 gm
- Rose Water: 15 ml
- Ghee: 30 ml
- Roasted Chana Powder (Sattu): 40 to 50 gm
- Saffron: 0.1 gm
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Method
Preparing the Rajma
- Wash and soak rajma overnight.
- Pressure cook until soft and fully mashable.
- Drain excess water and mash into a smooth coarse mixture.
Cashew & Saffron Preparation
- Soak cashews in warm water for 15–20 minutes and blend into a smooth paste.
- Infuse saffron in warm water or milk and keep aside.
Cooking the Kebab Mixture
- Heat ghee in a heavy-bottom pan.
- Add finely chopped onions and sauté until golden brown.
- Add jeera powder, coriander powder, and garam masala. Cook until aromatic.
Building the Galouti Base
- Add mashed rajma and cashew paste.
- Cook on low flame while stirring continuously.
- Add black salt, regular salt, and chaat masala.
Finishing
- Add saffron infusion and rose water for the signature Lucknowi aroma.
- Gradually mix roasted chana powder until the mixture becomes soft yet shapeable.
Shaping & Cooking
- Allow the mixture to cool slightly.
- Shape into soft round kebabs.
- Shallow fry on a greased tawa with ghee until lightly golden on both sides.
Serving Suggestion
Serve Lucknowi Rajma Galouti Kebab with Warqi Paratha, Mint Yogurt Dip, Pickled Onion Salad, and Green Chutney.
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Summing Up
The Galouti Kebab is one of India’s most iconic traditional recipes. Finding its roots in Awadhi cuisine, the kebab has been reinterpreted several times. This Lucknowi Rajma Galouti Kebab by Chef Gaurav Singh is definitely a heartwarming, layered dish that turns the galouti kebabs into a delicacy that even vegetarian foodies can enjoy!
