Cooking Instructions
- 1
Soak the rajma overnight.
- 2
Make a spice bag by packing dry ingredients in a cheesecloth, tie it up and drop it in the water along with rajma.
- 3
Once cooked, removed the spice bag and discard. I use Pressure Cooker and it takes about 10-12 minutes for it cook.
- 4
Meanwhile in a pan add 1 tsp of oil add, saute the fennel seeds, onions, chilli and ginger along with little salt.
- 5
Once soft add the spice powders and saute for few more seconds.
- 6
Add the tomatoes.
- 7
Add little water and Cook until tomatoes are soft.
- 8
Add the rajma along with water.
- 9
Cook it 2-3 minutes.
- 10
You can add more water depending on the consistency you like.
- 11
Break down some rajma to thicken the gravy.
- 12
Punjabi rajma is ready.Serve it with hot rice.
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