Matar Galouti Kebab
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!
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
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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.
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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.
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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.
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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.
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Shape the kebabs into your desired shape and keep it in the fridge for at least 20 mins.
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Pan fry them in oil or ghee for 3-4 minutes per side until they are golden brown on both sides.
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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.
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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!