Matar Galouti Kebabs — soft and melt-in-mouth, there’s no better way to enjoy the winter produce than with these incredibly delicious kebabs! With a smoky cardamom twist and served as a wrap, this is a complete and nutritious meal that you are going to love!

WATCH HOW TO MAKE MATAR GALOUTI KEBABS:

We’ll start by adding our in-season peas and spinach to some boiling water along with garlic. After a few minutes, transfer them to some ice to help lock in that vibrant green color.

Transfer this to a blender along with cooked moong, crumbled paneer, fresh herbs, caramelized onions, ginger, green chilies, pistachios, and a dollop of yogurt. Blend this until you get a smooth paste and now we’ll add in all our  spices, sattu flour for binding, and some ghee. Mix this until it all comes together.

Now, for our smoky twist, we’ll add a hot coal along with elaichi powder and ghee. Definitely don’t skip this step since it adds a lovely depth of flavor and richness.

Shape the kebabs in your desired shape and we’re ready to pan fry these until they get a beautiful golden brown crust on both sides.

To make this into a complete meal, I like serving this as a wrap with some green chutney, a fresh salad, and a homemade tandoori mayo.

Trust me when I say that there’s no better way to enjoy the fresh winter produce than these soft matar galouti kebabs! Enjoy!! ✨

If you like this, please try my other recipes:

• Nawabi Corn Kebabs
• Kala Chana Kebab Wraps
• Rajma Kebab Sliders
• Beetroot Kebabs With Creamy Mustard Dip

5 from 1 vote

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Matar Galouti Kebab

Prep Time

20 mins

Cook Time

25 mins

 

Matar Galouti Kebabs — soft and melt-in-mouth, there’s no better way to enjoy the winter produce than with these incredibly delicious kebabs! ❤️ With a smoky cardamom twist and served as a wrap, this is a complete and nutritious meal that you are going to love!

Course: Dinner, Main Course

Cuisine: Indian

Keyword: party

Custom Category: Dinner, Main Course

Servings: 6

Author: Nidhi Bothra

Ingredients

Kebabs:

• 1 cup peas
• 1/2 cup spinach
• 2 cloves garlic
• 1 cup cooked whole moong beans
• 1/4 cup paneer , crumbled
• 2 tbsp cilantro with tender stems
• 8-10 mint leaves
• 2 tbsp caramelized onions
• 1 inch ginger , chopped
• 2 green chilies , chopped
• 2 tbsp pistachio
• 2 tsp hung curd or greek yogurt
• 1 tsp red chili powder
• 1 tsp roasted cumin powder
• 1/2 tsp garam masala
• 1 tsp mango powder (amchur)
• 1/4 tsp black pepper
• 1/2 tsp black salt
• salt , to taste
• 1 1/2 tbsp sattu flour (roasted chickpea flour)
• 1 tbsp ghee

Wraps:

• paratha
• mint cilantro chutney
• mixed vegetables , diced (I used cucumbers, radish, tomatoes, and pomegranate)
• turmeric chili pickle
• pickled onions
• pistachio

Dahi Tadka:

• 1/2 cuo yogurt , beaten
• 1/4 tsp black salt
• 1/4 tsp salt
• 1/2 tsp roasted cumin powder
• 2 tsp mustard oil , for tadka
• 1/4 tsp red chili powder , for tadka

For Smoking:

• 1 coal
• 1/4 tsp cardamom powder
• 1 tsp ghee

Instructions

1. Add our in-season peas and spinach to some boiling water along with garlic. After a 1-2 minutes, transfer them to some ice to help lock in that vibrant green color.

2. Transfer the blanched veggies to a blender along with cooked moong dal, crumbled paneer, cilantro, mint, caramelized onions, ginger, green chilies, pistachios, and a dollop of yogurt. Blend this until you get a smooth paste.
3. Transfer this to a bowl and mix in all your spices, sattu flour for binding, and some ghee. Mix this until it all comes together.
4. Place a small metal bowl in the middle of your kebab mixture. Carefully add in the hot coal, topped with the cardamom powder and ghee. Cover this with another bowl or plate for 1-2 minutes, letting the flavors infuse. Carefully remove this small bowl and discard the coal.

5. Shape the kebabs into your desired shape and keep it in the fridge for at least 20 mins.

6. Pan fry them in oil or ghee for 3-4 minutes per side until they are golden brown on both sides.

7. To make the dahi tadka, mix yogurt with salt, black salt, and roasted cumin powder. Apply a tadka of mustard oil and red chili powder.

8. To serve these as a wrap, use any bread of your choice (I used parathas). Spread on some cilantro mint chutney, top it up with a fresh kachumber salad, and drizzle with dahi tadka. Garnish with all the toppings and enjoy!

Recipe Video

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