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Before you jump to Rajma Galouti Kebab with beetroot dip recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater
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The first step in making healthy decisions from a dinner menu is picking your location wisely. When you’ve got several alternatives, when wanting to dine out, it is vital that you provide each alternative a fast examination. Although fast food institutions have started to incorporate healthy foods and foods into their menus, you may find it easier to eat healthy at a traditional family restaurant.
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Using your very best judgment is just another one of the many ways which you may make healthy choices from a dinner menu. This is best done by examining meal pictures on a menu. It’s also recommended that you avoid foods teeming with broccoli, cheese and sour cream. If your selection contains these fattening condiments, then make sure you ask for a lesser amount.
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We hope you got insight from reading it, now let’s go back to rajma galouti kebab with beetroot dip recipe. You can have rajma galouti kebab with beetroot dip using 17 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to prepare Rajma Galouti Kebab with beetroot dip:
- You need For Kebabs-
- Get 250 grms Kidney Beans ( boiled and pureed)
- Get 2 tbsp Brown onion paste
- Take 2 tablespoons Cashewnut paste
- Prepare 1 teaspoon Jeera powder
- Take 1 teaspoon Coriander powder
- Provide 1 pinch cardamon powder
- Prepare 1/2 teaspoon black pepper powder
- Provide to taste Salt
- You need As required Oil
- Get For Beetroot Dip
- Use 1 Medium sized beetroot, peeled washed and grated
- Take 1 Garlic clove
- You need 3 tablespoons Hung curd
- Get 1 teaspoon lemon juice
- Provide As per taste Salt and pepper
- You need 5-6 Mint leaves for decoration
Steps to make Rajma Galouti Kebab with beetroot dip:
- For making Rajma Galouti mix all the ingredients except oil.
- Divide all the mixture into 8-10 portions and flatten with hands.
- Heat oil in a non stick pan or cast iron pan and shallow fry till golden brown on both sides. Drain on absorbent paper and serve with beetroot dip and garnish with mint leave at the top.
- For beetroot dip, in a bowl whisk all the ingredients, except mint leaves. A thick creamy colourful dip is ready.
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