Jammu Style Rajma In Desi Ghee
#ebook -41
#onerecipeonetree
Rajma with Jeera Rice is cooked/eaten in almost every household in India.
A made for each other combination that my family love!
What makes this recipe different from rest, and the story behind it- If you visit Vaishno Devi, at the foothills, you will find simple small restaurants that serve you just rajma rice. Rajma cooked in pure ghee that has no onion garlic, not over spicy, served by pouring raw desi ghee generously on top, that makes it irresistible.
The secret behind the delicious rajma is that it is left to simmer for hours to create a creamy gravy. You won't forget the taste of this hot platter served to you when it's freezing cold outside in beautiful foothills of Jammu.
To create the same magic in your kitchen do follow this recipe.
Jammu Style Rajma In Desi Ghee
#ebook -41
#onerecipeonetree
Rajma with Jeera Rice is cooked/eaten in almost every household in India.
A made for each other combination that my family love!
What makes this recipe different from rest, and the story behind it- If you visit Vaishno Devi, at the foothills, you will find simple small restaurants that serve you just rajma rice. Rajma cooked in pure ghee that has no onion garlic, not over spicy, served by pouring raw desi ghee generously on top, that makes it irresistible.
The secret behind the delicious rajma is that it is left to simmer for hours to create a creamy gravy. You won't forget the taste of this hot platter served to you when it's freezing cold outside in beautiful foothills of Jammu.
To create the same magic in your kitchen do follow this recipe.
Cooking Instructions
- 1
Wash and Soak rajma overnight
- 2
In a pressure cooker put soaked rajma along with the water it was soaked in, 1 big piece of ginger washed and cut into 4 pieces, cumin seeds, chilli powder, coriander powder and half of the salt. Add 1 tbsp ghee. Pressure cook till well cooked yet firm.
- 3
When pressure releases open the lid and let it simmer on a slow flame while masala is getting ready. You can add more water wherever needed.
- 4
Grind tomato, coriander leaves and remaining ginger to a fine paste.
- 5
Heat up 2-3 tbsp ghee, add 2 bay leaf and ground paste. Cook/fry on medium flame till ghee starts separating. Add salt and some water in between this frying process.
- 6
Make a fine powder of big cardamoms and cinnamon sticks and black peppers. Discard the pieces that have not ground to a fine powder. Add this to the masala.
- 7
When masala is ready, add some water, when it starts boiling pour this masala in the pressure cooked rajma that's simmering for a while.
- 8
Add pomegranate powder. I mix it well and pressure cook again for 1-2 whistles. This makes rajma have all the flavours of masala. But if your rajma is already cooked as you like it, don't pressure cook, but leave it to simmer for 15-20 minutes.
- 9
Serve it with Jeera rice. Don't forget the final trick! A spoonful of ghee along with some coriander leaves while serving it.
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