Rajma Gogji Recipe

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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Rajma Gogji
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Ingredients for Rajma Gogji Recipe

  • As required Kidney Beans
  • 4 Turnip
  • 8-9 Garlic
  • piece Small ginger
  • 1.50 tablespoon Red chilli powder
  • 1/2 tablespoon Turmeric
  • 1.50 tablespoon Salt
  • 1 tablespoon Coriander powder
  • As required Coriander leaves
  • As required Ginger garlic paste
  • 4 dry chillies

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

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

MacroNutrients

  • Carbs
    15g
  • Protein
    5g
  • Fiber
    10g

Fats

  • Fat
    2g

Vitamins & Minerals

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