Rajma Chaawal

Name: Rajma Chaawal
Total time: 1500 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 3/4 cup Rajmaa (White Rajmaa); 2 cups Water; 1 cup (2 medium onions) Onion Puree; 1 1/4 cups (2 medium tomatoes) Tomato Puree; 1 heaped tbs Ginger Garlic Paste; 1/2 tsp Turmeric Powder; 1 tsp Spicy Red Chilli Powder; 1 tsp Kashmiri Red Chilli Powder; 1 1/2 tsp Coriander Powder; 1/2 tsp Punjabi Garam Masala; 1 tbs Kasuri Methi; To Taste Salt; 1 tbs Homemade Ghee; 1 tbs Cream (Malai); To Taste Salt; as needed Chopped Coriander Leaves For Garnishing; Ghee As Required Homemade Butter; 3 tbs Oil; 1/2 tsp Cumin; 2-3 Cloves; 2 sticks Cinnamon (1″ each); 1 Black Cardamom; 2 Bay Leaves

Pooja M. Pandit @pan_poo_

#indiankitchen
Rajmaa Chaawal is a famous dish from the Punjabi cuisine. For this, rajmaa is cooked in an onion tomato gravy with some Punjabi spices and is generally preferred to be consumed with chaawal i.e. rice. Guests are served this dish with a dollop of butter to enhance it’s taste.

Red Rajmaa which has a dark reddish brown colour is mostly preferred to cook this dish. But, here I have used White Rajmaa which is slightly pinkish in colour as it is a bit more subtle and delicious in taste. Coriander leaves used for garnishing this dish give it a unique flavour, though using it is a matter of choice!

Pooja M. Pandit @pan_poo_

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Ingredients

25 min

4-5 servings

3/4 cupRajmaa (White Rajmaa)
2 cupsWater
1 cup (2 medium onions)Onion Puree
1 1/4 cups (2 medium tomatoes)Tomato Puree
1heaped tbs Ginger Garlic Paste
1/2 tspTurmeric Powder
1 tspSpicy Red Chilli Powder
1 tspKashmiri Red Chilli Powder
1 1/2 tspCoriander Powder
1/2 tspPunjabi Garam Masala
1 tbsKasuri Methi
To TasteSalt
1 tbsHomemade Ghee
1 tbsCream (Malai)
To TasteSalt
as neededChopped Coriander Leaves For Garnishing
Ghee As RequiredHomemade Butter
Whole Spices For Tempering :
3 tbsOil
1/2 tspCumin
2-3Cloves
2 sticksCinnamon (1″ each)
1Black Cardamom
2Bay Leaves

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Steps

25 min

1

To make Rajmaa Chaawal, soak the rajma overnight or for about 8 hours. This will give about 1 1/2 cups soaked rajmaa.
2

Next morning, drain out all the water and transfer the rajma to a pressure pan.
3

Add 4 cups water and close the lid. Pressure cook for 8 whistles on high flame and then on low heat for 7-8 minutes.
4

In the meantime, heat a kadhai and add oil to it. When it heats up, add the whole spices.
5

When they splutter, add the onion puree and saute for about 4-5 minutes.
6

Add the ginger garlic paste and saute further for a few more minutes.
7

Next, add the tomato puree and the turmeric powder, red chilli powders, coriander powder.
8

Mix well and saute the mixture. Cover and cook on low heat, stirring occasionally till the mixture thickens and is well cooked.
9

Uncover and add the Punjabi garam masala cooked rajmaa with the water in which it was cooked.
10

Add salt to taste and water as required to get a medium thick gravy.
11

Bring it to a boil and check seasoning. Add the cream and some homemade butter or ghee at this stage and stir.
12

Slightly heat a small kadhai, switch off the heat and add the kasuri methi to it.
13

This will crisp up the methi leaves. Crush them into a fine powder with your fingers and add to the prepared gravy. Give it a good mix.
14

Garnish with chopped coriander leaves and serve this delicious Rajmaa with some Chaawal (Jeera Rice) topped with ghee, alongwith some salad of choice!

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Pooja M. Pandit @pan_poo_

on April 16, 2019 20:10

I am a home cook, and I like to cook traditional as well as fusion food. Learnt to cook by trial and error and lots of experiments, reading cook books and watching cooking shows whether Indian or from abroad! I like to be perfect in my work, and the same applies to cooking as well! I have a blog on WordPress.com https://tastyrecipesfrompooja.wordpress.com/ where I share the recipes of my home cooked food!