Rajma chawal, the staple food for Punjabi’s if you visited Delhi you can find rajma chawal everywhere during lunch time! Rajma masala or curry we can have it with rice, paratha, roti anything of our choice though rajma and rice is the popular combo

Time: 45 minutes

Ingredients:

  • Rajma/Red Kidney Beans – 1 Cup
  • Bay Leaf – 1
  • Cinnamom – 1 inch pieces
  • Green Cardamom – 1
  • Cloves – 2
  • Onion – 2 Large
  • Tomatoes – 2 Large
  • Green Chilli – 2
  • Oil – 2 tbsp
  • Hing/Asafoetida – A Pinch
  • Cumin Seeds – 1/2 tsp
  • Ginger-Garlic Paste – 1/2 tbsp
  • Red Chilli Powder – 1 1/2 tsp
  • Coriander Seeds Powder – 1/2 tsp
  • Turmeric Powder – 1/4 tsp
  • Garam Masala – 1 tsp
  • Amchur/Dried Mango Powder – 1 tsp
  • Roasted Cumin Powder – 1 tsp
  • Crushed Kasoori Methi/Dried Fenugreek Leaves – 1/2 tbsp
  • Salt – To Taste
  • Chopped Coriander Leaves – 2 tbsp

Method:

  • Soak rajma(red kidney beans) in ample of water for 8-10 hours or over night. Drain and and pressure cook with bayleaf, cloves, cardamom, cinnamom, 1/2 tsp salt and 2-3
  • cups of water (rajma should be totall immerse in water)for 4-5 whistles, once presure released discard all the garam masala and keep the water.
  • Meanwhile finely chop onion, toamtoes, chilli, coriander leaves.
  • In a pan or wok heat oil add hing, cumin and allow to crack. Add onion, chilli, ginger-garlic paste and saute until onion becomes soft.
  • Add chilli, turmeric, coriander powders and mix well, saute for a minute while stirring.
  • Now add tomatoes and stir, cover and cook until tomato gets mashed, stir in intervals.
  • Add cooked rajma and saute for a minute. Now add the rajma cooked water and bring it to good boil cover and simmer for 10 mintues in medium flame.
  • Add salt, crushed kasoori methi, amchur powder, cumin powder, garam masala powder and stir to mix well. Simmer in slow flame for another 5 minutes or until gravy
  • becomes thick. Garnish with coriander leaves and off flame.
  • Serve warm with steamed rice, jeera rice or roti/paratha.


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