Rajma kebab or Kidney bean kebab is a quick and easy recipe to make and it is so so delicious. A vegan and gluten free recipe that comes from I believe Northern India.

A black plate with rajma kebab, on a grey towel with green leaves in background

These kebabs are packed with flavour – perfect as a healthy side dish or even as an addition to meal prep because they do keep well in the fridge. 

This is one of those recipes that I made once and then made over and over again. I have tried it in a couple of different ways but this is the one that I liked the most. Oh and it also has very few ingredients for a kebab. Ok maybe not butttt It is one of those recipes that require such little effort but produce so much flavour. 

For best results, prepare the burger mixture in advance and let it chill in the refrigerator (you can let it chill overnight or longer if you’d like but half an hour is enough). 

Suggestions for Variations

  • In terms of variations, if you are in a rush, skip the fridge time and add 1 tbsp of flour of your choice. I have tried corn flour and gluten free plain flour. I do feel it slightly affects the flavour though so I would up the spices if you do.
  • You could also try adding chia seeds or an egg. I haven’t tried that but I can imagine it would work. Although a full egg might be a bit much.
  • You could also make the patties larger and have them as a burger!
  • You can use any other beans that you prefer instead in this recipe. So Cannellini beans/black beans etc would be great too. 

If you try this recipe, let me know how it goes! Please leave a comment, message me, rate it, and don’t forget to tag a photo #tiffinandtea on Instagram. 

These keep well in the fridge for up to a week (cooked) in a sealed container. They also freeze well for up to a month. 

Rajma kebab

Rajma kebab or Kidney bean kebab is a quick and easy recipe to make and it is so so delicious. A vegan and gluten friendly recipe that is loved by all.

Course Lunch
Cuisine Indian
Keyword Gluten Free, Indian, Rajma Kebab, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Fridge Time 30 minutes
Total Time 30 minutes
Servings 15 Kebabs
Calories 109 kcal
Author Safira

Ingredients

  • 400 g tin Kidney Beans drained
  • 1/2 tsp Cumin Seeds
  • 1 Potato Boiled, peeled and mashed
  • 1 Onion chopped very finely
  • 1/2 inch Ginger peeled and crushed
  • 2 cloves Garlic crushed
  • 1 Green Chilli chopped finely
  • 2 tbsp Coriander leaves chopped
  • 1/4 tsp Red Chilli Powder
  • 1.5 tsp Salt
  • 1 flat tsp Garam Masala
  • 1 tbsp Oil for brushing

Instructions

  1. Add the kidney beans to a small pan of boiling water. Bring to the boil and drain.

  2. Heat oil in a pan and add cumin seeds. Saute for a minute.

  3. Add onions ginger, garlic and green chilli.

  4. Once golden brown (2 - 3 minutes), add boiled potato and kidney beans.  Roughly mash and then cook for 2 minutes.

  5. Add the remaining ingredients to the pot and combine. 

  6. Allow to cool, then shape into 15 patties.

  7. Put into the fridge for half an hour.

  8. Heat a pan and add a little oil. Cook kebabs for a couple of minutes both side or until golden brown.

Recipe Notes

  • In terms of variations, if you are in a rush, skip the fridge time and add 1 tbsp of flour of your choice. I have tried corn flour and gluten free plain flour. I do feel it slightly affects the flavour though so I would up the spices if you do.
  • You can use any other beans that you prefer instead in this recipe. So Cannellini beans/black beans etc would be great too. 
  • These keep well in the fridge for up to a week (cooked) in a sealed container. They also freeze well for up to a month. 

 

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