Punjabi Rajma Masala

Name: Punjabi Rajma Masala
Total time: 3000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 bowl rajma; 4 bowl water; To taste salt; 1 cardamom stick; 2 onions; 2 tomatoes; 4 Green chilli; 1 " piece ginger; 6-8 pods garlic; 2 tb sp kasuri methi; 1/2 tsp cumin seeds; To taste salt (salt is also added at the time of boiling.); 1/8 tsp asafoetida; 1/2 tsp red chilli powder; 1/4 tsp turmeric powder; 1/4 tsp garam masala; 1/4 tsp coriander seeds powder; 1/2 tsp rajma masala; 2 tb sp cooking oil; Water as required for adjusting curry

Aruna Thapar @Arunathapar27

New Delhi

#theme : A flavourful journey
#spicy
#salty
Rajma is an excellent legume of North India that helps in stabilizing blood glucose levels as it is a good source of soluble fibre and low on the glycemic index. It is Heart Healthy prevents Cancer, sustains Weight Loss and Strengthens Bones.

Aruna Thapar @Arunathapar27

Saved

Ingredients

50 minutes

4 servings

For boiling rajma
1 bowlrajma
4 bowlwater
To tastesalt
1cardamom stick
For making masala :
2onions
2tomatoes
4Green chilli
1" piece ginger
6-8 podsgarlic
2 tbsp kasuri methi
Dry masala:
1/2 tspcumin seeds
To tastesalt (salt is also added at the time of boiling.)
1/8 tspasafoetida
1/2 tspred chilli powder
1/4 tspturmeric powder
1/4 tspgaram masala
1/4 tspcoriander seeds powder
1/2 tsprajma masala
2 tbsp cooking oil
Water as required for adjusting curry

Saved

Steps

50 minutes

1

Wash and Soak rajma overnight in 2 & 1/2 bowl of water.
2

In the morning strain water from rajma and transfer it in a pressure cooker. Add salt, cardamom stick and 4 bowl of water and pressure cook till 15 minutes after first whistle on medium flame. Switch off the flame and let pressure releases automatically.
3

Heat oil in a wok. Add cumin seeds and when cumin seeds splutter put add asafoetida and saute for 30 seconds. Add chopped onion and cook for 7-8 minutes or till onion turn golden brown.
4

Add grated ginger, garlic and green chilli and saute for 2 minutes. Keep stirring.
5

Make a paste of tomatoes in mixer and add it in wok and saute for 5 minutes.
6

Now add all dry masale except kasuri methi and rajma masala. Mix well. Sauté for 5 minutes on low flame or till oil leaves the sides of wok.
7

Open the lid of cooker and transfer rajma in masala wok leaving stock in cooker. Mix rajma well with masala. Now add stock and mix and allow it to simmer on low flame till it turn thick and mixes well in masala.
8

Add kasuri methi and rajma masala and mix. Switch off the flame.
9

Serve hot with rice or jeera rice.