Tuesday, 30 September 2014


Punjabi Rajma / Rajma-Chawal


Rajma/Red Kidney Beans   -1 cup or 200 gms
Cloves                                  -2
Cinnamon stick                    -1
Bay leaf                                -1
Cardamom                            -2
Oil                                         -1 tsp
Butter                                    -1 tsp
Cumin seeds                         -1 tsp
Turmeric powder                  -1 tsp
Cumin powder                      -1 tsp
garam masala                        -1 tsp
Onions                                  -1 cup finely chopped
Ginger-Garlic paste              -2 tblsp
Tomatoes                              -1 cup chopped
Salt                                       -To taste
Coriander                              -2 Tblsp for garnishing

Method To Make Punjabi Rajma:

Wash and soak rajma overnight or for at least for 8 hours. They will be double in size after soaking properly.
Pressure cook the soaked rajma in about 3 cups of water in pressure cooker until rajma is soft and tender. Reserve the stock it can be used later to the gravy.
Heat oil in a pan, fry cinnamon stick, cloves, Cardamom and bay leaf for a minute. Then add chopped onions. Saute it till the onions turns to light golden brown.
Add ginger garlic paste. Fry till golden and cooked. Add chopped tomatoes, turmeric powder, cumin powder, garam masala powder and saute it till tomatoes become soft.
Add boiled rajma to it with salt, butter and the rajma stock. In case you feel the gravy is less, you can add some more water.
Cover it and let it simmer it for 20-30 minutes. When the rajma gets nicely blended with the curry sprinkle some chopped coriander and move to a serving dish.
Garnish it with few coriander leaves and serve with hot steamed rice.

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