Punjabi style rajma masala with rice recipe

Name: Punjabi style rajma masala with rice recipe
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For pressure cooking :; 1 cup rajma; 1 bay leaf; 1 black cardamom; 1 tsp salt; 4 cup water; Other ingredients :; 2 tbsp ghee / oil; 1 tsp cumin; 1 inch cinnamon; 5 cloves; 1 onion (finely chopped); 1 tsp ginger garlic paste; 1 chilli (slit); 2 cup tomato pulp; 1/4 tsp haldi; 1 tsp Kashmiri red chilli powder; 1 tsp coriander powder; 1/2 tsp cumin powder; 1/2 tsp aamchur powder; 1/2 tsp garam masala; 1/2 tsp salt; 1 tsp kasuri methi (crushed); 2 tbsp coriander (finely chopped); For jeera rice :; 1 cup basmati rice; 1 bay leaf; 1/2 inch cinnamon stick; 2 cloves; 2 tbsp ghee

Priya Jain @cook_37329715

Punjabi style rajma masala with rice recipe

Priya Jain @cook_37329715

Saved

Ingredients

40 mins

4 servings

For pressure cooking :
1 cuprajma
1bay leaf
1black cardamom
1 tspsalt
4 cupwater
Other ingredients :
2 tbspghee / oil
1 tspcumin
1 inchcinnamon
5cloves
1onion (finely chopped)
1 tspginger garlic paste
1chilli (slit)
2 cuptomato pulp
1/4 tsphaldi
1 tspKashmiri red chilli powder
1 tspcoriander powder
1/2 tspcumin powder
1/2 tspaamchur powder
1/2 tspgaram masala
1/2 tspsalt
1 tspkasuri methi (crushed)
2 tbspcoriander (finely chopped)
For jeera rice :
1 cupbasmati rice
1bay leaf
1/2 inchcinnamon stick
2cloves
2 tbspghee
1 tspcumin seeds
as requiredSalt to taste
For garnishing :
2 tbspcoriander (finely chopped)
1-2Onion (finely chopped)

Saved

Steps

40 mins

1

Firstly, soak rajma overnight, wash and put in pressure cooker with bay leaf, cloves, black cardamom, salt and water, cover the lid and take 6 whistles or until it cooked well.
2

In a large kadhai heat ghee, saute Bay leaf, cloves, cinnamon, cumin.
3

Add in onion, ginger garlic paste, chilli, saute until the onion turns golden brown.
4

Now, add tomato pulp, cover and cook for 10 mins or until the oil is separated.
5

Keeping the flame on low, add all spices and salt.
6

Saute until the spices turn aromatic.
7

Add in cooked rajma and mix well.
8

Cover and simmer for 15 minutes or until the curry thickens.
9

Now, add kasuri methi and coriander and mix well.
10

Firstly, wash rice properly and soak for 10 minutes and put in any pot with salt, bay leaf, cloves, cinnamon stick or enough water.
11

Mix well and make sure that rice is not fully cooked, only little bit soft.
12

Drain off water, cool completely.
13

In a pan heat ghee, cumin seeds, it crackled.
14

Add in cooked rice, mix gently. Do not break rice. Off flame.
15

Finally, enjoy rajma with hot jeera rice. Garnishing with onion and coriander.