Moist and Sinful… Veg (Soya) Galouti Kebab

When I first had Galouti Kebab, I never thought it would be so creamy and so flavorful.. The aroma.. The tickling taste buds.. Oh my god! I can’t even explain..Pure bliss.. 😌

It was created for an aging Nawab Wajid Ali Shah of Lucknow who lost his teeth, but not his passion for meat dishes. β€˜Galouti’ or β€˜Galawati’ means β€œmelt in your mouth”. Traditionally, green papaya is used to make the meat tender. After being mixed with a few select herbs and spices the very finely ground meat πŸ–(lamb and beef) is shaped into patties and fried in pure ghee until they are browned. The original recipe is supposed to have more than 100 aromatic spices. 😱

Well I don’t even know the names of 100 spices 😁. So this isn’t an authentic recipe. Actually, I was experimenting with soya kebabs the other day and when I ate the final product, I had the same ‘Galouti-Kebab-feeling’. I have eaten Rajma Galouti Kebab, but it is dry. I feel that this is a better version of vegetarian Galouti Kebab. Plus it is easy… Why don’t you judge it yourself.. πŸ™„


Here is what you’ll need..


100 gms Soya chunks or granules, soaked

1 medium onion, sliced

6-7 cloves of garlic, roughly chopped

1″ pc of ginger, sliced

1 medium tomato, chopped

2 tbsp roasted chana dal (split Bengal gram)

1/2 cup chopped coriander leaves

7-8 black pepper

1 Bay leaf

3-4 Cardamom pods

4-5 cloves

2″ cinnamon stick

2 dry red chillies

1 tbsp coriander seeds

1 tsp turmeric powder

1 tsp red chilli powder

2 tsp chat masala

Juice of half lime

2-3 tbsp hung curd

3/4 cup bread crumbs

1 tbsp cream

3-4 tbsp butter or ghee

Salt, to taste


1. Heat 2 tbsp butter or ghee in a pan. Add all the whole spices. After the aroma is released,fry garlic, ginger and onion till slightly browned.

2. Add turmeric powder, red chilli powder, tomato and soya. Cover and cook for 5 mins.

3. Bring the mixture to room temperature, add curd, chat masala, coriander, chana dal, lime juice and grind into a fine paste.

4. Now mix cream and bread crumbs. The mixture should form a very soft dough like structure. (add more bread crumbs if you find it tough to handle). Taste and check the seasoning.

5. Grease your palms and give desired shape.(a bit messy work)
Tip: take desired amount of the mixture and roughly give a round shape, put on the heated pan and press. Be careful.


6. Heat a non stick or a grill pan, brush with ghee or butter and fry each side till golden brown.

Serve hot with mint chutney, raita or ketchup. You can use it a burger patty or as a wrap stuffing. πŸ™‚

Tip : You can use 1 tbsp of garam masala powder instead of whole spices.


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Mutton Saoji… Too hot to handle (I mean it ;))


It is so hot here in Pune, like never before (40Β°C + πŸ˜₯) and having a Saoji dish now is pretty daring 😁. I don’t usually eat mutton but I couldn’t stop myself when I saw this recipe on the channel Food Food. One of my friends tried it too and he was drooling all over 😜.

Mutton Saoji is one of the specialities of Nagpur (Maharashtra). It is listed under the spiciest dishes cooked in India. So if you love spicy Indian food, THIS IS HOT AS HELL !! GO FOR IT! πŸ™‹



500 gms Mutton

2 medium potatoes, peeled and halved (optional, I love potatoes cooked in non veg curries😁)

1 tbsp Garam Masala

8-10 Cloves Garlic

1″ piece of Ginger

2 tbsp lemon juice

2 tsp turmeric powder

1Β½ tsp Caraway seeds

5tbsp Mustard Oil

1tsp Coriander seeds

6-7 Green cardamom

12-15 Black pepper

1 tsp Cloves

1 star anise

2 Black cardamom

1 Cinnamon stick

3 Bay leaves

8-10 Dry red chillies, soaked

2 tbsp Dry grated coconut

2 Onions

2 tbsp Poppy seeds

Salt To taste

4 Green chillies


1. Marinate mutton overnight with salt, garam masala, turmeric powder and lemon juice.

2. Heat 2 tbsp oil in a pan. Add all the whole spices then fry roughly sliced onion, garlic and ginger till it turns brown. Now add rest of the ingredients except mutton, potatoes , oil and green chillies. Cook for a minute and keep aside.

3. In the same pan seal mutton on high heat.

4. When the onion mixture is slightly cool, grind it till smooth. Add water if required.

5. Heat rest of the oil in a heavy bottom pressure cooker. Add sliced green chillies and the paste. Saute till the paste leaves oil and stop sticking to the bottom. Put potatoes and sealed mutton. Pour 3 cups of water and salt. Cook on low heat till 4-5 whistles. Garnish with chopped coriander and serve with rice or roti (flat bread).


I served it with sorghum flat bread known as “Bhakri”.


… And don’t forget to keep something sweet handy… 😜