Kidney beans or rajma Kabab with spinach, paneer or cottage cheese and potato. Easy to make and soft mouth melting Kabab.
A protein rich low calorie guilt free snack. If you have boiled rajma and chana dal ready then you can make it in a jiffy.
You may like some more Kabab and cutlets recipe on this blog.
Kidney beans are an excellent plant-based source of protein. They’re also rich in various minerals, vitamins, fibers, antioxidants, and other unique plant compounds.
Therefore, these beans may aid weight loss, promote colon health, and moderate blood sugar levels.
And I have also used spinach or palak paneer or cottage cheese in the Kabab. Vegan people can omit paneer.
Sending this post to A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya.
Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is letter K. And I made this delicious and nutritious Kabab using kidney beans or rajma.
Recipe is very easy. You have to mix boiled and mashed rajma, chana dal, potatoes, spinach, mashed paneer, bread crumbs and all the spices with fried sliced onion, ginger garlic paste and some spices. Make patties and shallow fry the Kabab with little oil. You can also serve it as a party starter.
Kidney beans or rajma – 1/2 cup
Chana dal or Bengal gram – 1/4 cup
Paneer or cottage cheese – 1/2 cup, mashed or grated
Potato – 2 medium, boiled
Palak or spinach – 100 gram
Breadcrumb – 2 tablespoon + for coating
Salt to taste
Green chilli – 2 – 3 or to taste, finely chopped
Coriander leaves or cilantro – handful, chopped
Onion – 2, sliced
Ginger garlic paste – 1 tablespoon
Cumin powder – 1 teaspoon
Chaat masala powder – 2 teaspoon
Freshly ground black pepper – 1/2 teaspoon or to taste
Garam masala powder – 1/2 teaspoon
Oil – 2 tablespoon + for shallow fry
1. Rinse and soak rajma and chana dal in sufficient water overnight.
2. Pressure cook rajma and chana dal with 2 cup water. After one whistle reduce the heat and cook on simmer for 20 minutes or till rajma becomes soft. Let it cool down.
3. Strain and mash the rajma and chana dal well.
4. Peel and mash the boiled potatoes.
5. Wash the spinach well.
Boil water to blanch the spinach. When the water starts to rolling boil add the spinach. Boil the spinach for 2 minutes. Strain the water. Mash the spinach when cool.
6. Heat 2 tablespoon oil in a pan. Add sliced onion and green chilli.
7. When the onion becomes translucent add ginger garlic paste. You can also use grated ginger. Saute till raw smell of garlic goes away.
8. Now add boiled and mashed rajma or kidney beans andchana dal, potatoes, spinach, paneer, salt, black pepper and cumin powder. Mix well. When the mixture dried up remove from heat.
9. Add chaat masala powder, garam masala powder and chopped cilantro or coriander leaves. Combine everything well. Add breadcrumb and mix again.
For gluten free and vegan options see notes.
10. Mix everything well. Make round patties. Press gently with your palm. Make all the patties this way.
11. Spread some breadcrumbs on a plate. Roll all the patties in bread crumbs and keep aside.
12. Heat a pan and spread little oil.
Shallow fry all the patties.
13. Turn the patties upside down. And fry the other side till brown.
14. Your Kabab is ready. Serve hot with onion rings, lemon wedge, green chutney or any chutney or sauce.
1. Vegan people can omit paneer or cottage cheese.
2. One finely chopped onion can be added in the mixture before frying.
3. Use green chilli according to your taste.
4. Roasted chickpea flour or sattu or oats powder can be used instead of breadcrumb. To make it gluten free use oatmeal for binding.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.