Galouti Kebab

What are Galouti Kebabs?

Galouti kebabs are a signature dish from the city of Lucknow, India. Galouti kebabs, renowned for their "melt-in-your-mouth" texture, offer a variety of options spanning both traditional meat-based recipes and popular vegetarian alternatives. The type you choose depends on personal preference and dietary needs. 

 

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 Non-Vegetarian Options:

These options follow the traditional Awadhi cuisine style, originally created for a toothless Nawab (ruler) of Lucknow. 

 

Mutton (Lamb/Goat) Galouti Kebab: This is the authentic, classic version. It is made with very finely minced mutton or lamb, tenderized using a paste of raw green papaya and a complex blend of aromatic spices. It's typically pan-fried in ghee and served with ulte tawa ka paratha (an inverted griddle flatbread) or rumali roti.

 

Chicken Galouti Kebab: A popular variation for those who prefer chicken. It uses minced chicken and green papaya to achieve a similar soft, succulent texture. 

A simple yet delicious kebab where the meat is usually tenderized and mixed along with spices, shaped into a kebab and shallow fried. 

Vegetarian Options:

Vegetarian versions effectively mimic the soft texture of the original by using a variety of ingredients as a base. 

Rajma (Kidney Bean) Galouti Kebab: A widely popular and healthy vegetarian option. Boiled and mashed kidney beans are combined with spices, gram flour (besan), and sometimes mashed potatoes or paneer to form soft patties.

Mushroom Galouti Kebab: Minced mushrooms are seasoned with spices and pan-grilled, offering a rich, earthy flavor profile that is a close match to the original's essence.

    Paneer Galouti Kebab: A quick and easy option made with grated paneer, roasted 

ca    cashew nuts, and gram flour.

    Arbi (Colocasia) or Yam Galouti Kebab: Mashed arbi or elephant foot yam is blended w    to  a nutty mixture and spices to create a tender, melt-in-the-mouth texture. 

 

 

 

        Serving Suggestions:

        Galouti kebabs are versatile and can be served in several ways:

        As a main course: Paired traditionally with roomali roti or ulte tawa ka paratha.

    Best Served Chicken Or Mutton Minced Galouti Kebab as an appetizer along                 with Pudina Dahi Chutney and Pickled Onions and with a meal of Nawabi Tawa             Paratha, Dum Pukht Gosht and Carrot Cucumber Tomato Salad with Lemon and                 Coriander Recipe

 

    Time: Prep: 1 hr.

    Cook: 15 min

    Total: 1h 15 min

    Makes: 8 servings

    Meal: Appetizer

    Cuisine : Lucknowi

 

    Ingredients:

    500 gram Chicken breasts chopped or Half kg Mutton or

    Lamb Kheema meat

1 Onion, slice

    6 cloves Garlic, chopped 

    1 inch Ginger, chopped 

    1 tbsp Raw papaya , paste

    Half tsp Cardamom Powder (Elaichi)

    Half tsp Coriander (Dhania) Powder

    One Mughlai Meetha Attar, drop

    One tsp Rose water

    Saffron strands, a few

    Half tsp Garam masala powder

    Quarter cup Gram flour (besan)

    Salt and red chillie powder and Kababchini (Tailed pepper), powdered as per taste

    Ghee for shallow frying 

    One tbsp Oil

 

    Method: for Chicken or Mutton Minced Galouti Kebab

 

    To begin making the Chicken or Mutton Minced Galouti Kebab Recipe, into a     preheated pan, add oil. Once the oil is slightly hot, add in the sliced onions. Sauté on low         to medium heat until the onions are caramelized. Once done turn off the heat and allow     the caramelized onions to cool.

    Into a small jar of the mixer grinder, add the caramelized onions, garlic, and ginger and     blend to make a smooth paste. 

    Pound the kebab chini in a pestle and mortar to make a fine powder. (Kabab Chini is         called Tailed Pepper in English, it's a spice with an aroma similar to cloves, cinnamon,         and nutmeg, used in Indian cooking for flavor and preservation).

    Add the chopping blade to a food processor and then add the chicken or mutton             minced. Blend to make a smooth mince.

    Add raw papaya paste, garam masala powder, cardamom powder, rose water, saffron         strands, mughlai meetha attar, kabab chini powder,  coriander powder, gram flour and     salt to taste to the minced chicken mutton mince. Blend to combine all the   

    ingredients.

    Once done, remove the Galouti Kebab Mixture into a bowl. Cover and refrigerate for 2     hours.

    After 2 hours divide and shape the mixture into round kebabs. 

    Place the Chicken or Mutton Mince Galouti Kebab on a preheated pan. Drizzle Ghee         and pan fry until golden brown on both sides. 

    Transfer the Chicken or Mutton Mince Galouti Kebab to a serving platter and serve             hot.

    Serve Galouti Kebab as an appetizer along with Pudina Dahi chutney (recipe given             below) and Pickled Onions and with a meal of Nawabi Tawa Paratha, Dum Pukht             Gosht and Carrot Cucumber, Tomato Salad with Lemon and Coriander.

 

                     

Pudina Chutney with curd for tandoori snacks:

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes 

Servings: 8

Course: Appetizers Side Dish

Diet: Gluten Free, Vegetarian

Cuisine: North Indian

 

Important Tips:

Use only the leaves and do not use the stems.

Make sure the mint leaves are fresh and not wilted or stale.

To make a spicy chutney add more green chillies.

Lemon juice is added to avoid discoloration. But feel free to omit adding lemon juice if you do not prefer.

Grind or blend the mint leaves and other ingredients finely.

Do not add too much water so as not make a thin chutney.

If you can get black salt, then please do add it.

Also do try to add chaat masala and do not skip it.

 

Ingredients:

1.5 cups mint leaves – rinsed

1 cup coriander leaves (cilantro) – rinsed

1 onion – small-sized chopped

3 to 4 garlic cloves – small to medium, chopped (optional)

1 inch ginger – chopped roughly

1 to 2 green chilies – chopped

3 to 4 tbsp curd or preferred unsweetened yogurt

1 tsp roasted cumin powder

1 tsp chaat masala

1 tsp dry mango powder (amchur) or dry pomegranate seeds powder (anardana powder) or half tsp lemon juice (optional)

Black salt or rock salt or regular salt as per taste

2 to 3 tbsp water or add as required – for grinding or blending

 

Method:

Take the fresh curd in a bowl and beat it with a whisk or spoon till smooth.

Mix the roasted cumin powder, chaat masala, dry mango powder (amchur), lemon juice (optional) and salt with the curd.

Rinse both the mint and coriander leaves very well in water. Then grind the mint leaves, coriander leaves, and ginger, garlic, onion and green chillies with 2 to 3 tablespoons water to a smooth and fine consistency.

Mix the freshly ground green chutney with the curd to get an even color.

Check the chutney for salt and taste and add more salt or the spice powders if needed.

Serve the pudina curd chutney with any tandoori snack or starter.

Refrigerate the remaining chutney in an airtight steel box. It keeps well for 1 to 2 days in the fridge.