Rajma Curry or Red kidney beans
Sunday's are incomplete without Rajma Chawal in Jammu. Rajma is delicacy of Jammu.
In Jammu, Watever you cook, you eat throughout the week but Sundays lunch are only reserved for Rajma and Chawal.
Rajma Curry or Red kidney beans
Sunday's are incomplete without Rajma Chawal in Jammu. Rajma is delicacy of Jammu.
In Jammu, Watever you cook, you eat throughout the week but Sundays lunch are only reserved for Rajma and Chawal.
Cooking Instructions
- 1
Wash and soak the rajma in enough water for overnight
- 2
Add the soaked rajma in a pressure cooker with 1 tsp of salt and few drops of oil and water. Pressure cook the rajma until tender and keep aside
- 3
Keep these ingredients ready
- 4
Heat oil in a wok
- 5
Add cumin seeds and allow to sputter
- 6
Add onions and saute until translucent
- 7
Add ginger garlic and red chilli paste. Mix well and cook until golden brown
- 8
Add spices: Salt+ Red chilli powder+ Turmeric powder and Mix
- 9
Add tomato puree and cook until oil separates
- 10
Add boiled rajma along with the water and mix well.. Cook rajma on low flame for 10-15 minutes. (Add fresh chopped coriander)
- 11
Transfer in a serving bowl. Garnish with coriander leaf
- 12
Serve hot with steamed rice or chappati.
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