Punjabi Rajma Masala

Name: Punjabi Rajma Masala
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 bowl rajma; 4 bowls water; Salt to taste; 2 tbspoon cooking oil; 1/4 tsp cumin seeds; 1 chopped onion; 2 tomatoes; 1 tbspoon ginger garlic paste; 2 Green chilli; 1/2 tsp red chilli powder; 1/4 tsp turmeric powder; 1/2 tsp garam masala; 1/2 tsp MDH rajma masala; 1/2 tsp coriander seeds powder; 1 tbspoon kasuri methi; 2 tbspoon chopped coriander leaves; 1 cardamom,; 1 cinnamon sticks,; 8 black pepper; 2 bay leaf

Aruna Thapar @Arunathapar27

New Delhi

#ga24 #rajma #UttarPradesh
This Rajma recipe is a lightly spiced, creamy and delicious Punjabi style curry made with protein rich kidney beans, spices, onions, tomato and ginger.

Aruna Thapar @Arunathapar27

New Delhi

#ga24 #rajma #UttarPradesh
This Rajma recipe is a lightly spiced, creamy and delicious Punjabi style curry made with protein rich kidney beans, spices, onions, tomato and ginger.

Saved

Ingredients

30 minutes

4 servings

1 bowlrajma
4 bowlswater
Salt to taste
2 tbspoon cooking oil
1/4 tspcumin seeds
1chopped onion
2tomatoes
1 tbspoon ginger garlic paste
2Green chilli
1/2 tspred chilli powder
1/4 tspturmeric powder
1/2 tspgaram masala
1/2 tspMDH rajma masala
1/2 tspcoriander seeds powder
1 tbspoon kasuri methi
2 tbspoon chopped coriander leaves
Khade masale -
1 cardamom,
1 cinnamon sticks,
8black pepper
2bay leaf

Saved

Steps

30 minutes

1

Wash and Soak rajma in water overnight. Pressure cook till 7 minutes after first whistle. Let pressure releases automatically.
2

Grind tomatoes and make puree and keep aside.
3

Heat oil in a wok. Add cumin seeds and when cumin seeds splutter add khade masale and saute for 1 minute and then put finely chopped onions and fry till golden brown colour.
4

Add ginger and garlic paste and chopped green chilli and saute for 1 minute.
5

Add tomato puree and all dry masale and mix well and cook on low flame till oil leaves the karahi.
6

Now add boiled rajma with its stolk and mix. Give it a boil.
7

Cover it with a lid and cook on low flame till it turn thick. Adjust the consistency of curry by adding water if required.
8

Serve hot with chapatti or rice garnished with chopped coriander leaves.