Galouti Kebab | Best Kebab Recipe - Homemade Kebabs | The Bombay Chef - Varun Inamdar
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- เผยแพร่เมื่อ 1 ต.ค. 2024
- Learn how to make classic Galouti Kebab absolutely delicious and lavish dish by Chef Varun Inamdar
Chef Varun Inamdar is here and this time he brings to your kitchen the pride of Lucknow's food cuisine Galouti Kebab. Relish yourself with this love kebabs at home, so watch and learn how to make Galouti Kebab only on Get Curried.
Ingredients ( 15 kebabs )
½ kg Mutton Kheema
2 tbsp raw papaya
Salt to taste
1 tbsp ginger
1 tbsp garlic
2 black cardamom
8 cloves
1 tbsp poppy seeds
6 pepper corns
½ tsp cinnamon
½ blade mace
6-8 cardamom seeds
1 tsp chilly powder
Grated nutmeg
1 onion (browned)
½ cup coriander leaves
4-5 dried green chilly
3 tbsp roasted gram flour
1 egg
Onion rings, Mint & Lemon ( garnish)
Method
- Grind together - bay leaf, black cardamom, cinnamon, dried green chilly, grated nutmeg,mace, pepper corns, poppy seeds, cloves, cardamom seeds, garlic, ginger, chilly powder, raw payaya with the skin, run it into a smooth and fine paste.
- Add coriander leaves & egg into the paste and run it till it turn into a smooth paste
- Take the meat and add it into the grinder and grind it to run it into a smooth paste
- Add some salt and mix it properly
- Add the masala paste and evenly mix it with the meat.
- Add a spoonful of roasted gram flour and mix it evenly and properly
- Take a scoop of mixture and form a patty shape and place it on a plate
- Refrigerate the patties for 10 minutes
- In a pan heat some oil on medium flame, and place the kebabs and fry them
- Garnish it with lemon juice onion rings and bunch of fresh mint.
- The Galouti Kebabs are ready to be served!
Host : Varun Inamdar
Producer: Rajjat A. Barjatya
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And another terrific video. The recipe looks delicious, your presentation is beautiful, your manners are impeccable and I adore your gentlemanly style. This is, without a doubt my FAVOURITE channel on TH-cam! 😊
Thanks for the amazing comment! :)
True, this guy is very much under rated.
Get Curried galactic kebabs are silken, tasty.
I always feel tht whn we cook like this.. The sides which r on pan gets cooked.. But inside it won't cook properly.. So i give my keema one whistle in cooker Anywys.. I kno m finicky.. But thn m sure it has been cooked properly 😜
I liked your recipe there are just a couple of things i would like to share with you. these are originally from Lucknow and are called tunde ke kebab. Having said that the actual way of making this is to take mince and do not wash it. Wash the meat well and ask the butcher to mince it. Add papaya, salt, ginger garlic paste and let it be for abt 2hrs. After that add the spice mix to it. Just adding a couple of masalas will enhance the flavours. Rose petals, saffron, a lil cream. You will not need to mince it in the processor. Another thing is when you do that you are incorporating a lot of air in it. Lastly, when you make the patty just wet your hand a little, keep a small bowl of water besides you.This will ensure smooth patties. You should try not to use egg, use ghee for frying.before you make the patty smoke it.
Masjid Tawheed looks like i will go with urs recipie now ..
Tunde Kababs are a version of Galawati kababs made by a brand in Lucknow known as Tunde Kababi, Tunda means one who doesnt have a hand , the original owner of Tunde Kababs didnt have one hand hence the name. Galawati means melting , as these kababs are melt in your mouth
Masjid Tawheed thanks.. this Version is awesome too. Marinating chicken makes it all the more flavourful
Murtaza Kandil no one has any issues. That's how this chef is taught the recipe. Why point out negative things. Ignore if you didn't like it.
Masjid Tawheed .. thx for ur description
Masjid Tawheed yep thx for ur tips
Hi chef. U r awesome.your recepies
My Kitchen My Dish aunty you are also awesome chef I love your dish uu😍🤗😘😇
My Kitchen My Dish
it's such a sweet gesture .
You have a very charming, graceful and Dignified personality. All the videos are quite good,the narration is also superb.
I have a very humble query. In Lucknow I have been to all the best restaurants to taste Tunde Kebab.
Majority of them said,they add more than 100 spices. Where can I find that.
Anywhere in the net. Or if you please guide us many of the Kebab lovers will be benefited.
Thanks and Best regards.
Apurba Kumar Bhattacharya.🙏🙏
Very talented young chef. .love the way his presentation. .while watching only so tempted to do it now now.. what's more to say.? ! all his recepies are so natural. . good demo good tutorials. . looks like Mummy's boy...mmmmm.. from Neelas Chettinad Curry House Malacca ..Malaysia .
gazabe.. ba ho
If u cook the kebab just for a minute on each side will it be cooked fully through? Pls reply..
As it is mutton will it be enough only to pan fry for some time? Will it get cooked from inside too? Little skeptical about this so thought of asking before making.
Have it at Tundey kabab at lucknow...mmmmmmmm you will die surely....itsss damnnnn tasty there🤪🤪🤪🤪
Yes
your presentation is just FAB chef :D
Thanks for the wonderful comment! :)
Great video. But wearing your rings while cooking is a big no no🙏
Thanks for sharing, that's what I been waitng for a long time.
How about tunday kabab recipe?
I visited Lucknow in July of this year and had the opportunity to visit Tunday Kebabi in Aminabad. I must say as a Maharashtrian the amount of ghee in Awadhi paratha was unsettling for me but the kebabs in particular were just marvelous. The Galouti Kebab was so mesmerizing, I still remember the moment I put it on my tongue it just melts, like a truffle but the meaty texture as well as the essence was all evenly teasing my buds. After having a stomach full of kebabs, I made some more space for Prakash ki Mashoor kulfi and had it on their terrace seating. The humidity of Lucknow was honestly disturbing a lot of my experience, but food was a great escape for all of that heat.
P.S.: - After my visit in July, 2 months later Taste Atlas published a list of 150 legendary dessert places around the world in which 10 were from India and Prakash ki Kulfi was in that list too.
4:40 areyyy sir itne pyaar se puch rahe ho toh poora naha hi aao! 😁
Mouth watering recipe 👍
let me tell u Varun..u r one of the simplest chef who brings innovation on each dish with simplicity..keep it up..:)
Chef Varun,please make a series on Kashmiri cuisine.
Start with Wazwan thali recipes.
It is a request.
Hi Varun.. I've been following your recipe since past few times. However, yesterday when I prepared it, the kebabs opened up while cooking. it's not exactly in rounded kebab form. Could you please help me out here urgently.
4:10 Can't we put the "masala" in the grinder when putting the meat. It will save time and will be mixed evenly
You have to infuse air while mixing the masala. The mixer will not add air to it the way hand massaging does.
So I live in London here Galawati kebab is rare.. I tried your recipe with chicken mince today.. amazing kebab.. Just add some rose petals... it will be so more awesome
So much ingredients quite difficult to get all of the ingredients and try it my own, well TQ for sharing these recipe
Hi! I'm amazed by the way u make all Ur preparations n present it sooo beautiful! whether u come as Bombay chef,Rajashree food or in Get curried😃 .I watch the video as soon as I get the notification!
there's a waterfall in my room!!
There is a car in my garage.
There is a bed sheet on my bed.
Theres a face on my body
Nice .... you should have kept the seasoned mutton mix for 2 hours for marination. And add a lil bit of dry Rose petals and Zafraan (saffron), it certainly enhance the flavour.
I had put exactly the same ingredients as you.. it was not less than a sponge ball.. it was a disaster..
Any substitute that you can recommend that I use for dried green chillies?
was that the""shit powder"" you put in there? Smooth and spicy as hell,,
beautifully presented😋
I tried to make this for dinner tonite. The recipe is so simple . The kebabs turned out to be absolutely delicious . Thankyou for the recipe
Awesome recipe, cNt help not observing your watch, which one is it?
This is more like shami Kebab.........galaouti kebab not really...... but i still loved your recipe. Thums Up from me chef.
Sorry chef....but this is not the actual or authentic recipe of galouti .... Not impressed
Chef Varun, you are too good. I myself am a Homechef and make South Canara Coastal Food in Thane. I follow your Recipes regularly and yes, I learnt to make butter chicken through you. You are just fabulous!!!
I tried today and it's awesome.
I can't believe it was made by me..thank you so much sir
Whats that music?
I m just in love with it!
Me too
Mutton takes a pretty good time to become tender and consumable.Imagining frying like this and eating may not make us aware what we are eating because we have already dominated the raw flavour of meat by good amount of spices.But truly we are eating raw meat.Recipe has a shortfall.I think first mutton must be separtely cooked,sauted till become tender.
I wish galawati (not galouti) was as simple. Awadhi cooking is not as trivial, I am sorry. Anyway, you tried. Best wishes from a typical Lucknowii.
As a luckhnovi, your recipe is almost perfect. Egg and corriender are not right. The dry onions should be deep fried onions. 9 out of 10. Adding eggs is a no no. Galauti is good even if kept for a day, eggs make it smell different.
Wow all natural spices, meat . Looks, clean fresh, good 👍🏾. Bhai hari chutney ki kami hai bhai.. Bombay wala style me 😀
Loved it..also known as Tunday kabab..in Lucknow Nd north India...😘😘
Burnt Kebabs. 🤒😡
And the Awfully Annoying Loud Music.
The kebabs may taste good ....as according to me this is a fan fried version of meat loaf (atleast the egg and the masala paste justifies that). But this recipe is no where even close to the real recipe of Lucknowi Galawati kebab!
I made it with chicken keema. It came out very well. Thank you for the recipe.
mere pyaare uday chopra.... all good in ur vdos.. but that super plastic smile creeps me out... baaki its all awesome... i see ur vdoa while eating tinda and bhidi type of stuff.... eating lame food made easy and enjoyable.. thanks mate
Hi Varun this is one rare case where your recipe has not worked perfectly for me. The entire paste made as per your recommendation is falling apart. Not to describe the way it disintegrates while frying in the pan. I increased fhe quantity of gram flour also. But of no avail.
No need to add raw papaya ,when u grind the minced.if u would hv taken solid mutton pieces then papaya required...meanwhile u could hv added butter for smoothness
I like to buy the grinder (blender in US) you have. Which supplier I go to and can I get 110V one to be shipped to US.
Use yellow papaya instead of green one..you will forget green papaya..trust me yellow one tenderises meat from bone...and enhances the taste..
I have a doubt!how does mutton cook completely while tawa roasting?
He made 'tikki' for Galawati Kebab and he kept calling it Galouti not Galawati ... Ranveer Brar would have gotten a heart attack had he watched this video 🤣
No offense, but you forgot vetiver roots, galangal, stone flower, sandle wood powder, rose petals, peepli, kebab chini and tons of more spice that goes into this.
About smoking them, no don't put it into your pipe and smoke it. Put the mince in a pot with a close fitting lid, , take a half of onion shell put some oil in it and a burning ember and put it into the onion shell and close it for at least 15 mins. The mince will be wonderfully smoked.
What's the name of the background music? Beautiful choice.
I cooked these kebab as you directed with all the ingredients and the ,*the dish turned up delicious 😋
Hi there, is this supposed to be 1 kg meat rather than 1/2 kg - it looks like much more than 1 kg in the video and the masala is quite alot. What do you think?
This does not even look close to the original. I have not seen anyone make it to perfection other than the lucknow outlets. Everyone who has tried making it at 5 star restaurants and fine dining restaurants has not been able to do justice. Leave it to lucknow eateries if you really want to enjoy it
It was a treat watching you through the recipe and will give this a go.. for sure..
Kya baat hai varun very well done last year I was in up I had this kabbab but nahi mazza aya but iam definitely going to try this keep cooking
Dear the bombay Chef . would you like to share with me how to make garam masalah ... what spices needed to make garam masalah ... and also i heard about many name of Masalah . thanks
Hi thanks for sharing ur recipes but if ur in good position ur responsibilities become big to share the people original not fake in Galouti kababa no bodies put khaskhas and u have hide all main ingredients shame on u don’t make people fool if some on trust u
Boss this kabaab was not for tooth-less nawaab rather we can say it was an important dish of 20by20 sqr ft dastarkhwaan of Raja Maharaja...
chef pls remove your finger ring before you start your preparation...
Although ur recipe are easy to make u do not mention the required qty of spices to be used. U shoud mention detail recipe for our easy understanding
Did u add only egg yolks or with whites?, I added masala with whites and it turned into paste texture was not solid as u showed but kekabs came out good.
Just to make mince smooth is not the key to make galawat ke kebab 90%of the masalas are missing in the recipes dont just make fun of any dish its an art u can call it by other name but not galawati kebabs
Good. But I'm still not sure if the papaya would really tenderize the meat?
The ring is really bothering me as you are mixing the spices. Otherwise looks delicious
You lost me the minute you started frying the kebab in oil! Who fries galawati in oil
You're an effing pro, dude. Love your stuff.
I just wanted to ask that isn't that meat may remain raw while frying...that can be harmful to our health
south indian version of avadhi galauti kebab
Wouldn't adding egg make it a bit firm for toothless Nawab?😢
Side se paka hi nahi.. Afterall its mutton need to ccok well buddy
I might not be able to try half of your exquisite recipes. But I will watch each of your video just to see you cook and hear you speak.
All are best n yummy...only the one thing ..the enzyme in green papaya called papain
Not a hate comment but being a chef and still wearing wrist band , watch and that ring. Nasty?
Everything is perfect but please just remove your accessories
Please name the mixer grinder which you are using Varun I have to buy
The taste was great but slightly bitter in taste ...which spice cud have caused the bitterness?
Please specify the quantity of masala we have to use not just some of this and some of that
If goat kheema is not available, is lamb kheema suitable for this dish?
Your face reminds me of HARSH CHHAYA.
😊😊😊
my mom uses rosewater or kevda water in galuati kebab mixture
Sir please your kabab some items is missing and please flowing h a c c thanks
Taking the salt (and masala) and then grinding the meat will create any difference?
Cooking galauti kawab without taking name of Lucknow is a sin.!!
There is no onion, ginger, garlic, turmaric, chili powder ?
Itni english samajh nahi aata, indian language mai video banaiye or subtitles daalie. Nahi toh bye 👋
Very nice recipe 👌 thanks for sharing 👍 I subscribed ur channel permanently 😊
Hi Varun
Just subcribed to ur channel and have been njoyn ur receipes . U r indeed very talented bringing so much variety to ur cooking. Gud command over the language and u go in detail which is something to mention. keep up the good work. !!!@
Lovely
Wow..What a recipe...but little bit difficult to made it.....
You are an excellent chef and your recipies seem so easy to make. I admire your method of guiding us through your recipes which makes it simple and easy to understand. No doubt your presentation skills, your sober yet decent charm and hosting manners add to the show. keep up the good job!
Hi Chef I have seen the recipe pls send me some more kebab recipes Michael from Pune
In thailand we use the liquid from the papaya skin to tenderize meat
chanapol pimsen 7836*×+,6
We use that too
Thnx Varun for the wonderful recipe.
Can you substitute Beef and or Pork instead of Minced Mutton?
Looks amazing!!! How do you dry green chillies?
Kravings wash and sun dry.
Kravings it's a kind of dried chillies called gandari mulagu from Kerala..
his ring is disturbing me....
.everything was perfect except the ring.
sofia pauline 😀😁😂
Does USA have this mixi jar please suggest thanks
Hello sir ... If we have no papaya .. what can we use in place or papaya ?
Can i put a hot coal on a bowl with some oil on it to provide a smoky taste..can u please help me
Varun what is the reason not to remove Ring from finger Please.