STEP 1.At first fry all prawns in musterd oil then cut the potato in small pieces and slice the onion.Then boil yellow peas and potato in pressure cooker in 2 whistle.Then hit another pan and hot musterd oil add cumin seeds Then add onion slice and fry until brown.After that add garlic,ginger paste and chopped tomatoes ,red chili powder,kasmiri chili powder,cumin powder, coriander powder now fry in medium flame .Then add boil potato and yellow peas and again fry .when it dry then add some water and fried prawns and boil for 5 mints with cover.After 5 min open cover add suger and garam masala powder when its thick transfer into bowl .Now ready your Ragda prawn curry decorate with onion slice and coriander leaves.Enjoy your dish in evening chaat or with roti in dinner.
Nutrition value
218
calories per serving
4 g Fat17 g Protein26 g Carbs20 g FiberOther
Current Totals
4 g Fat
17 g Protein
26 g Carbs
20 g Fiber
MacroNutrients
Carbs
26 g
Protein
17 g
Fiber
20 g
Fats
Fat
4 g
Vitamins & Minerals
Calcium
428 mg
Iron
12 mg
Vitamin A
3921 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
1 mg
Vitamin B9
222 mcg
Vitamin B12
0 mcg
Vitamin C
128 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
212 mg
Manganese
2 mg
Phosphorus
254 mg
Selenium
14 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
