Rajma Gogji Recipe

Name: Rajma Gogji Recipe
Yield: 1
Cuisine: Kashmiri

Recipe By Slurrp

This recipe is quite different from the normal rajma curry that is prepared in the north. It is genrally prepared with rajma cooked in aromatic spices.Easy and quick to prepare.Spicy and salty in taste.

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Ingredients For Rajma Gogji Recipe

Kidney Beans
4 Turnip
8 Garlic
piece Small ginger
1.5 tablespoon Red chilli powder
0.5 tablespoon Turmeric
1.5 tablespoon Salt
1 tablespoon Coriander powder
Coriander leaves
Ginger garlic paste
4 dry chillies

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Directions : Rajma Gogji Recipe

STEP 1.Wash and soak the rajma beans in water longor for six to eight hours.

STEP 2.Discard the soaking water and place the beans in a very autoclave at the side of the herb and five cups of water.

STEP 3.Pressure cook till the primary whistle and solower the warmth and cook for ten to fifteen minutes additional till the beans are properly overdone and a few of them split open.

STEP 4.The preparation time depends on the standard of the beans.

STEP 5.Once the beans aroverdone, drain the water over a strainer and reserve it.

STEP 6.In a pan or kadai, heat the oil over a medium flame. Get in the cumin seeds and once then modification color, lower the warmth a touch and add the asafoetida and therefore the ginger.

STEP 7.Stir for many seconds and so add within the tomato puree.

STEP 8.Combine well with a ladle or preparation spoon and so place within the flavorer powder and therefore the red chile powder.

STEP 9.Cook until the spices get incorporated into the tomatoes and therefore the oil separated from the tomatoes.

STEP 10.Take a ladle choked with the drained beans (about 1/2 a cup) and add it into the tomatoes.

STEP 11.With the rear of a spoon mash the beans well.

STEP 12.Place the remaining beans into the pot and stir well.

STEP 13.Add the reserved water, salt and therefore the coriander leaves, raise the warmth to medium and convey to a boil.

STEP 14.Lower the warmth a touch and cook stirring in between till the gravy thickens to the required consistency, concerning quarter-hour.

STEP 15.Assemble all the spices in a very mortar and pestle and pound into a powder.

STEP 16.Instead use a coffee grinder or dry spice grinder.

STEP 17.Place within the garam masala, stir and serve hot with rice or rotis.

Nutrition
value

103

calories per serving

2 g Fat5 g Protein15 g Carbs10 g FiberOther

Current Totals

2 g Fat
5 g Protein
15 g Carbs
10 g Fiber

MacroNutrients

Carbs
15 g
Protein
5 g
Fiber
10 g

Fats

Fat
2 g

Vitamins & Minerals

Calcium
58 mg
Iron
5 mg
Vitamin A
838 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
39 mcg
Vitamin B12
0 mcg
Vitamin C
7 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
82 mg
Manganese
1 mg
Phosphorus
114 mg
Selenium
4 mcg
Zinc
1 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

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Slurrp 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.