Rajma Gogji
Sauté paneer cubes served with spicy tomato gravy. For the gravy, warm some mustard oil, cloves, cardamom and add a paste made of ginger, garlic and kashmiri chilly powder.
Ruvaangan Chaaman Recipe by Chef Ajay Chopra
Cuisine

- Indian

Serves

- 2

Cooking Time

-15 Min

Difficulty

- Medium

Preparation Time

- 10 Min

INGREDIENTS

  • Water
  • Salt
  • 1 tsp Kashmiri Red Chilli powder
  • 500 gms Cottage Cheese
  • 4 to 5 Tomatoes
  • 6 tsp Mustard oil
  • 6 Cloves
  • 6 to 7 Green Cardamom
  • 2 to 3 Black Cardamom
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • 1 tsp Red chilli powder
  • 1 tsp Fennel powder
  • Water
  • 1 tsp Cumin powder
  • Salt
  • 1 tsp Coriander powder
  • ½ tsp cinnamon powder
  • 2 tsp Dry Fenugreek powder

HOW TO PREPARE RAJMA GOGJI

  1. 1

    Boil water in a pan add salt, kashmiri red chilli powder and stir, add cottage cheese and let it boil till paneer becomes firm, strain the water.
  2. 2

    warm mustard oil in a pan, fry cheese steak till golden brown.
  3. 3

    for gravy, warm mustard oil, add cloves black cardamom, green cardamom and fry.
  4. 4

    make a paste of garlic paste , 1 tsp ginger paste , 1 tsp red chilli powder , 1 tsp fennel powder and add in the gravy.
  5. 5

    blanch tomatoes, peel skin and make fine puree to add in the gravy.
  6. 6

    add cumin powder, salt, coriander powder, cinnamon powder and sauté.
  7. 7

    add cottage cheese steak and finish with dry fenugreek leaves.
  8. 8

    garnish with chopped coriander and serve hot.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ajay Chopra

Chef

Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

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