All Day, Kebab Day! These Galouti Kebab taste like a dream..This Mughlai dish truly makes you feel like the Royal that you are!! Galouti Kebab are non-vegetarian kebabs that were invented in the city of Nawabs, Lucknow by the Khansamas of Nawab Asad-ud-Daula for his love for different kebabs. Galouti literally translates to “soft” and that makes this Indian kebab a mouth-melting recipe from Awadhi cuisine. Try this aromatic and flavorsome galouti kebab recipe for the snacks platter at your next dinner party or any get together at home!
Tender galouti kebabs that melt in your mouth with a burst of fabulous Awadhi cuisine flavours. This galouti kebab recipe for the King of Kebabs from Lucknow has finely ground keema seasoned with a bouquet of herbs and spices; laced with the mild smokiness of ghee; the goodness of nuts; and finished with the richness of fresh thick cream!
Legend has it that the galouti kebab was invented for an old toothless Nawab of Lucknow who was not ready just as yet to give up the pleasures of kebabs. Hence the name “galouti” or “galawati” which literally means “melt” or melt in the mouth. We are unsure about the veracity of this legend but will vouch for the amazing tenderness and melt-in-your-mouth texture of these galouti kebabs for sure!
Galouti Keba is a Lucknowi popular recipe which has a melt in mouth texture to it which is similar to Mutton Shami Kebab.
Galouti kebab is a Lucknowi famous street food dish. It is made using mutton or lamb mince which is flavoured with spices rose extract, kewra water and other good stuff. Galouti kebab has raw papaya paste added into the mixture to make the meat melt in the mouth.
There is a special galouti masala added into the mixture which gives a unique taste to the dish. It has a combination of whole spices like cumin seeds, coriander seeds, cardamom, cloves, black cardamom and stuff like that which are roasted and ground.
Another main ingredient in the Galouti kebab is fried onion paste and roasted gram dal powder. The kebab mixture is pretty sticky which makes the texture melt in the mouth.
From gorging on chewy Seekh Kebabs to enjoying the melt-in-mouth taste of Galouti Kebabs, this delicious dish is probably every non-vegetarians favourite. A combination of minced meat and spices, cooked on low heat is what gives the Kebabs their perfect texture, flavour and aroma. While most Kebabs look different, people often find it confusing to differentiate between Shami Kebab and Galouti Kebab.
Ingredients for Galouti Kabab
Steps for Galouti Kabab
Galouti Kabab
Ingredients
400 grams of Minced Meat
1 teaspoon Salt
2 teaspoons of Ginger-garlic paste
1/2 teaspoon Nutmeg and Maze powder
2 teaspoon Red Chilli powder
1 teaspoon Saffron strand soaked
1 tablespoon Raw Papaya paste
10-12 Black Peppercorns
1 teaspoon of Coriander Seeds
1 teaspoon of Cumin Seeds
1 teaspoon of Fennel Seeds
1/2 teaspoon Black Cumin
1 teaspoon Poppy Seeds
1 teaspoon Dry Rose petals
2 tablespoon Roasted Bengal Gram
3 tablespoons of Fried Onions
7-8 Cashews
1/2 teaspoon Garam Masala powder
1 teaspoon of Chilli flakes
1 tablespoon Pure Ghee
1 teaspoon Rose Water
1 teaspoon of Kewra Water
1-2 tbsp Ghee
Steps
Take 400 grams of Minced meat, wash it, drain it and then grind in a mixer to make it very fine kheema.
Add 1 tsp Salt, 2 teaspoon ginger-garlic paste, 1/4 nutmeg and maze powder, 2 teaspoon red chilli powder, one pinch Saffron strands soaked in water and 1 tbsp raw papaya paste mix all these ingredients with the keema, cover it and marinate for one hour.
Preheat a pan on low flame, add 10-12 black peppercorns, 1 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel seeds, 1/2 tsp black cumin seeds, now dry roast these spices on low flame for 1-2 minutes till the colour of the spices change.
Then off the flame, cool it and then transfer these spices into a mixer, then add 1tsp of poppy seeds, 1 tsp dried rose petals, 2 tbsp roasted Bengal gram if you do not have this then add 2 tbsp roasted besan, 3 tbsp fried onions, 7-8 cashew, 1/2 tsp Garam Masala powder, 1 tsp Chilli flakes.
Grind all these ingredients into a fine powder and keep aside.
After the marination is completed add these powdered spices to the mixture, add 1 tbsp pure ghee, 1 tsp rose water, 1 tsp kewda water and mix it properly with your hands.
Then take a wooden flat board, place this mixture of keema on it and knead it properly with your hands to make it soft as you knead flour for roti.
Knead it for 2-3 minutes, if you feel that the kheema mixture is hard, add 1-2 tbsp of water and knead to make it a smooth mixture.
When the kheema mixture turns into a soft smooth dough transfer it into a bowl.
Make some space in the middle of the mixture to place a small bowl (Katori) in between, add a burning coal in the bowl (Katori), pour 2-3 drops of oil on burning coal, cover it tightly and keep it for 5 minutes to give your kebabs a smoky flavour.
After 5 minutes remove the bowl (Katori) from the Kheema mixture, give it a mix, then make small lemon size balls and flatten it to form kebabs.
Now repeat this to make all the kebabs.
Heat 1-2 tbsp ghee in a nonstick frying pan. You need to shallow fry the kebab. Fry on low to medium heat for 2-3 mins on one side, flip over and cook for another 3 mins.
Remove and serve with onion salad and lemon wedges.
Garnish with slit green chillies and onion slices; serve hot with green chutney or any condiment of your choice.
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Tips * If you have time you can marinate the kheema for more than one hour. *Knead the Kheema mixture properly into a soft dough, which will give your kebabs a very smooth texture, that will melt in your mouth. * To make your kababs soft fry them in ghee.
