RED BEAN KEBABS

Serves :

Preparation Time :

8 Hours

Cooking Time :

30 minutes

Preparation Method :

Soak the kidney beans in 1 litre water for 8 hours.
Drain, then boil in plenty of fresh water until the beans are soft. Drain and set aside.
Dry roast the cashew nuts and sesame seeds, then grind to a fine paste using a little water.
Dry roast the caraway seeds, green and black cardamoms, cloves and cinnamon stick. Cool and grind to a fine powder.
Soak the saffron in the kewra water.
Heat the oil in a pan, then add the ginger and garlic and saute for a few seconds. Add the chillies and saute for 1 minute.
Add the cooked kidney beans to the pan and cook for 3-4 minutes.
Add the cashew nut paste, stir-fry for 4-5 minutes, then add the khoya, white pepper and salt. Stir-fry for another 4-5 minutes. Remove the pan from the heat and leave the beans to cool.
Mash the kidney beans to a smooth paste. Sprinkle on the roasted spices and soaked saffron.
Mix in the lemon juice, then divide the mixture into eight equal portions. Press them lightly into patties.
Heat a non-stick pan and spray it with a little oil. Cook the patties until lightly coloured on both sides. Garnish with the mint and onion rings.

INGREDIENTS

200 grams red kidney beans
8 cashew nuts
1 tablespoon sesame seeds
½ teaspoon caraway seeds
4 green cardamom pods
3 black cardamom pods
2 cloves
1 inch stick cinnamon
Pinch of saffron
¼ teaspoon kewra water
1 tablespoon IDHAYAM sesame oil
1 cm piece root ginger, chopped
5 garlic cloves, chopped
3 green chillies, chopped
2 tablespoons grated khoya
½ teaspoon ground white pepper
1 teaspoon salt
½ tablespoon lemon juice
1 sprig fresh mint
1 medium-size onion, cut into thin rings

Posted Wednesday, February 15, 2023 at 3:31:45 AM

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