Subz Galouti Kebab

1. 1
   prep · ~20 min

   Soak and cook the chana dal.

   Rinse the soaked chana dal and add it to a pressure cooker with just enough water to cover. Cook on medium heat for 4 whistles. Let the pressure release naturally, drain any excess water, and mash into a coarse paste. Set aside to cool.

2. 2
   saute · ~7 min

   Sauté the aromatics and whole spices.

   1.Heat 1 tbsp ghee in a non-stick pan over medium heat.

   2.Add cumin seeds, green cardamom, cloves, black cardamom, and mace. Sauté until fragrant (30 sec).

   3.Add finely chopped onion and cook until translucent and soft (4-5 min).

   4.Stir in ginger-garlic paste and green chili. Sauté until the raw smell disappears (1-2 min).

   TIPRemove the whole spices (cardamom pods, cloves, mace) from the pan before mixing or keep them in for a deeper flavor—the choice is yours.
3. 3
   saute · ~7 min

   Cook the grated vegetables.

   1.Add grated carrot, beetroot, and cauliflower to the pan.

   2.Sprinkle in coriander powder and red chili powder.

   3.Sauté on medium heat, stirring constantly, until the vegetables are soft and the moisture evaporates (5-7 min).

   4.Turn off the heat and let the mixture cool slightly.
4. 4
   mix · ~5 min

   Prepare the kebab mixture.

   1.In a large mixing bowl, combine the mashed chana dal and the cooled vegetable-spice mixture.

   2.Add corn flour, chopped cilantro, garam masala, dry mango powder, and salt.

   3.Squeeze in the lemon juice.

   4.Mix well with your hands until a soft, uniform dough-like mixture forms. It should be pliable but not sticky.

   TIPIf the mixture feels too moist to shape, add an extra teaspoon of corn flour. The kebabs are delicate, so handle them gently.
5. 5
   prep · ~5 min

   Shape the kebabs.

   Divide the mixture into 8 equal portions. Roll each portion into a smooth ball, then flatten gently into a round patty about 1.5 inches wide and half an inch thick. Place them on a plate.

6. 6
   fry · ~8 min

   Shallow fry the galouti kebabs.

   1.Heat the remaining 2 tbsp ghee in a clean non-stick pan over medium-low heat.

   2.Carefully place the kebabs in the pan in a single layer (cook in batches if needed).

   3.Fry gently for 3-4 minutes on one side until golden brown and crisp.

   4.Flip carefully with a spatula and cook the other side for another 3-4 minutes.

   TIPKeep the heat medium-low. These kebabs need a gentle fry to develop a crust while staying ultra-soft inside. High heat will burn the outside.
7. 7
   serve · ~1 min

   Serve hot with mint chutney and onion rings.

   Transfer the hot kebabs to a serving plate. Place them on a small banana leaf or platter, garnish with a sprinkle of chaat masala if you like, and serve immediately with green mint chutney, thinly sliced onion rings, and a lemon wedge on the side.

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