Farah Khan's Tasty Starters Recipe - Galouti Kebab
Farah Khan's Tasty Starters Recipe - Galouti Kebab is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by Cook with style on YouTube.
Prep: 35 min | Cook: 25 min | Total: 1 hr 15 min
Cost: $8.08 total, $2.02 per serving
Ingredients
- 500 g Mutton Mince (fresh, lean)
- 100 g Chana Dal (rinsed)
- 1 large Onion (finely chopped)
- 0.5 cup Fresh Coriander (chopped, stems included)
- 1 medium Lemon (juice only)
- 1 tbsp Ginger Garlic Paste (store‑bought or homemade)
- 1 tsp Red Chili Powder (adjust to heat preference)
- 1 tsp Garam Masala
- 1 tsp Chaat Masala
- 1 tsp Salt (or to taste)
- 3 tbsp Vegetable Oil (for frying, high smoke point)
- 2 small sticks Cinnamon Sticks (added to dal while cooking)
- 2 leaves Bay Leaves (added to dal while cooking)
Instructions
Cook the Chana Dal
Rinse the chana dal, place it in the pressure cooker with 2 cups water, add the cinnamon sticks, bay leaves, and a pinch of salt. Close the lid and cook on high pressure for 3 whistles (about 15 minutes).
Time: PT15M
Prep Aromatics
Finely chop the onion, coriander leaves, and juice the lemon. Measure all dry spices and set aside.
Time: PT10M
Combine Meat Ingredients
In a large mixing bowl, add the minced mutton, ginger‑garlic paste, red chili powder, garam masala, chaat masala, salt, 1 tsp oil, half of the chopped onion, half of the coriander, and lemon juice. Mix with clean hands until the mixture is uniform.
Time: PT5M
Make Dal Paste
When the pressure releases, discard the cinnamon sticks and bay leaves. Mash the cooked dal with a fork or blend briefly to a smooth, fine paste.
Time: PT5M
Incorporate Dal into Meat
Add the dal paste to the meat mixture, fold in the remaining chopped coriander and onion, and adjust seasoning if needed. Mix thoroughly.
Time: PT5M
Rest the Mixture
Cover the bowl with plastic wrap and let the mixture rest at room temperature for 15 minutes. This allows the dal to bind the meat.
Time: PT15M
Shape and Fry Kebabs
Heat 2‑3 tbsp oil in a skillet over medium‑high heat (about 350°F). Shape the mixture into round patties about 2‑3 cm thick (8‑10 kebabs). Fry each side for 3‑4 minutes until golden brown and the interior reaches 160°F.
Time: PT10M
Temperature: 350°F
Finish and Serve
Transfer the fried kebabs onto paper towels to drain excess oil. Serve hot with lemon wedges and your favorite chutney.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 20 g
- Carbohydrates
- 12 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: High protein, Gluten‑free, Keto‑friendly (moderate carbs)
Ingredient Substitutions
- Instead of Mutton Mince: Ground Beef, Ground Lamb
- Instead of Chana Dal: Toor Dal, Moong Dal
- Instead of Onion: Shallot
- Instead of Fresh Coriander: Parsley
- Instead of Lemon: Lime
- Instead of Ginger Garlic Paste: Equal parts minced ginger and garlic
- Instead of Red Chili Powder: Cayenne Pepper
- Instead of Vegetable Oil: Canola Oil, Sunflower Oil
Equipment Needed
- Pressure Cooker
- Large Mixing Bowl
- Knife
- Cutting Board
- Frying Pan
- Spatula
- Food Processor (optional)
Critical Steps — Do Not Skip
- Cook the Chana Dal
- Make Dal Paste
- Shape and Fry Kebabs
Chef Tips from the Video
- Chill the meat mixture for 10 minutes before shaping; cold meat holds its shape better.
- Use a non‑stick skillet to reduce the amount of oil needed.
- Pat the kebabs with a paper towel after frying for a crispier exterior.
Troubleshooting
Kebabs fall apart while frying.
Add a binding agent such as 1 egg or an extra 2‑3 tbsp of dal paste, and ensure the mixture has rested to let the dal absorb moisture.
Kebabs are dry and crumbly.
Incorporate a little extra oil (1‑2 tsp) or a tablespoon of water into the mixture before shaping.
Kebabs are undercooked inside.
Lower the heat slightly and fry a bit longer, or finish them in a pre‑heated oven at 350°F for 5‑7 minutes.
Storage
Refrigerator: Store cooked kebabs in an airtight container for up to 3 days.
Freezer: Uncooked patties can be frozen on a tray, then transferred to a zip‑lock bag for up to 2 months. Thaw before frying.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the dal a day ahead and refrigerate; it will mash even smoother.
- Prepare the meat‑dal mixture, shape patties, and freeze them raw. Fry directly from frozen, adding an extra minute per side.
Frequently Asked Questions
What is the cultural significance and history of Ghalouti Kebab in North Indian cuisine?
Ghalouti Kebab is a beloved home‑style kebab from the Punjab region, traditionally prepared for family gatherings and festive occasions. Its name means “soft” or “tender,” reflecting the use of dal to keep the meat moist and melt‑in‑the‑mouth.
What are the traditional regional variations of Ghalouti Kebab in Indian cuisine?
In Punjab, the kebab is made with mutton keema and chana dal, while in Uttar Pradesh a similar version uses beef and urad dal. Some coastal versions add coconut or curry leaves for a distinct flavor profile.
How is Ghalouti Kebab traditionally served in North Indian households?
It is usually served hot with fresh lemon wedges, green chutney, and sliced onions. It often accompanies naan, roti, or a simple rice pilaf during lunch or dinner.
During which celebrations or occasions is Ghalouti Kebab commonly prepared in Indian culture?
Ghalouti Kebab is a staple at weddings, Eid feasts, and family get‑togethers, especially when guests travel from afar to taste the home‑cooked specialty.
What makes Ghalouti Kebab special or unique in Indian kebab cuisine?
The inclusion of cooked chana dal creates a soft, juicy texture that distinguishes it from typical dry keema kebabs. The dal also acts as a natural binder, reducing the need for eggs or breadcrumbs.
What are the authentic traditional ingredients for Ghalouti Kebab versus acceptable substitutes?
Authentic ingredients include minced mutton, chana dal, ginger‑garlic paste, garam masala, chaat masala, and fresh coriander. Substitutes can be ground beef or lamb for the meat, and toor dal or moong dal in place of chana dal.
What other North Indian dishes pair well with Ghalouti Kebab?
Ghalouti Kebab pairs beautifully with butter naan, jeera rice, raita, and a tangy mint‑coriander chutney. A side of mixed vegetable sabzi balances the richness of the kebabs.
What are the most common mistakes to avoid when making Ghalouti Kebab at home?
Common errors include over‑cooking the dal so it becomes grainy, not resting the meat mixture long enough, and frying at too low a temperature which makes the kebabs greasy instead of crisp.
Why does this Ghalouti Kebab recipe use chana dal instead of a breadcrumb binder?
Chana dal provides a smooth, protein‑rich binding that keeps the kebabs moist and adds a subtle nutty flavor, whereas breadcrumbs can make the texture dry and alter the authentic taste.
Can I make Ghalouti Kebab ahead of time and how should I store it?
Yes. Cook the dal and mix the meat a day ahead, refrigerate the mixture, shape patties, and freeze them raw. Fry directly from frozen or thaw in the fridge before frying for best results.
What does the YouTube channel Cook with Style specialize in?
The YouTube channel Cook with Style specializes in approachable Indian home‑cooking tutorials, focusing on classic regional dishes, step‑by‑step techniques, and tips for busy home cooks.
How does the YouTube channel Cook with Style's approach to Indian cooking differ from other Indian cooking channels?
Cook with Style emphasizes minimal equipment, clear visual cues, and practical shortcuts like pressure‑cooking dal, making traditional recipes achievable for everyday cooks, whereas many channels focus on elaborate plating or professional‑grade tools.
Last updated: August 31, 2026
