Galawati Cauliflower Kebabs: A Vegetarian Delight
35 minutes
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About Galawati Cauliflower Kebabs: A Vegetarian Delight
Experience the magic of Galawati Kebabs, reimagined as a delicious vegetarian delight! This recipe combines the delicate texture of cauliflower with the heartiness of kidney beans, creating a surprisingly authentic kebab experience. It's a unique twist on a classic, perfect for impressing your friends and family.The secret lies in the blend of aromatic spices, creating a rich and flavorful profile. Each bite offers a delightful contrast of textures and tastes, leaving you wanting more. Get ready to elevate your vegetarian cooking with this innovative and flavorful kebab recipe.
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
For the Cauliflower Mixture
- 1 medium Cauliflower finely grated
- 1 cup Kidney Beans cooked and mashed into a smooth paste
- 1/4 cup Coriander finely chopped
- 2 medium Chilies finely chopped, green
- 1 inch Ginger finely chopped
- 1/2 tsp Chili Powder red
- 1/2 tsp Garam Masala
- 1/2 tsp Dry Mango Powder dry mango powder
- 1 tsp Coriander Powder
- 1 tsp Spice Blend 1/2 tsp each of cinnamon, and cardamom, cloves, finely ground, star anise, sweet
- 1 tsp Salt to taste
For Cooking
- 100 gm Ghee
- 2 tbsp Vegetable Oil for shallow frying
- 4 drops Kewra Water
Instructions
Preparing the Cauliflower Mixture
- Sauté the grated cauliflower in 50g of ghee for 10 minutes until slightly softened. Add the kidney bean paste and all the spices (red chili powder, coriander powder, garam masala, amchur powder, sweet spice blend, and salt). Mix well and cook for another 5 minutes. Remove from heat and let it cool completely.
Combining the Ingredients
- In a bowl, combine the cooled cauliflower mixture with the chopped green chilies, coriander leaves, and ginger. Add the remaining 50g of ghee and the kewra water. Mix everything thoroughly until well combined.
Shaping and Frying the Kebabs
- Shape the mixture into small, round patties. Heat the vegetable oil in a shallow pan over medium heat. Gently fry the kebabs for 10-12 minutes on each side, or until they are golden brown and cooked through.
Serving
- Serve the hot Galawati Cauliflower Kebabs immediately with your favorite chutney or raita.
Recipe Notes
Expert Tips for Perfect Galawati Cauliflower Kebabs
- For extra flavor, marinate the cauliflower mixture for at least 30 minutes before shaping the kebabs.
- Don't overcrowd the pan when frying the kebabs; fry them in batches to ensure even cooking and browning.
- Adjust the amount of green chilies according to your spice preference.
- Experiment with different chutneys to find your perfect pairing; mint-coriander chutney or tamarind chutney work particularly well.
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Recipe Nutrition
Calories: 243kcalCarbohydrates: 2gProtein: 0.3gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 64mgSodium: 603mgPotassium: 18mgFiber: 1gSugar: 0.4gVitamin A: 82IUVitamin C: 1mgCalcium: 8mgIron: 0.2mg
Nandini Diwakar
Articles: 36
4 Comments
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This is so tempting! Thank you.
Looks so flavorful! Thanks for posting.
Looks so delicious! Thanks for the recipe.
I’m excited to try this recipe!