1. In a food processor, add boiled rajma and make a fine paste out of it. Then add onion paste, ginger-garlic paste, chopped coriander, Kashmiri chili powder, garam masala, salt, lime juice, and Del Monte Achari Mayo and blitz. To the paste, add black sesame seeds and butter and combine.
2. Grease your palms with oil and make small flattened discs out of it. Cook on a hot Tawa greased with vegetable oil, each side for 3-4 minutes, on medium flame, until crisp and golden.
3. Combine all the ingredients for the Naan and make a dough out of the same. Knead for a few minutes until a smooth dough is acquired. Let rest in a bowl for an hour at room temperature, covered with cling film. Divide the dough into two balls. Flatten each ball and roll out with a rolling pin until 1/10 inch thick. With a small bowl, make round discs out of it, wider than the size of the Galouti kebab. Cook on a Tawa, flipping each side, every 2 minutes, until golden and crispy.
4. Place the kebab over a naan piece, add some of the achari mayo over it and garnish with mint leaves. Repeat the same for the other kebabs and serve hot.

Enjoy your meal!