Rajma chaval

Name: Rajma chaval
Cuisine: Indian
Ingredients: 2 cups rajma soaked for 6-8 hrs; 4 big onions diced; 3 tomatoes; 6-7 garlic cloves; 1 inch ginger chopped; 1 inch ginger cut into julliens; 1 green chilli; 1 tsp garam masala; 2 tsp kitchen king/ punjabi/ rajma masala; 1/2 tsp turmeric powder; 1 tbsp kashmiri chilli powder; as per taste Salt; 3-5 tbsp ghee; For Khada masala-; 1 tej patta; 1 inch cinnamon stick

Drasty Yash Dixit @cook_20510047

Rajma chaval has been made a no. of times, but wsnt completely satisfied with the restaurant type creamiess.. ! Finally got my hands by trial and error. Try this sure shot recipe.
#quarantinecooking #rajma #alltimefav #rainbowweek7 #colourcombination

Drasty Yash Dixit @cook_20510047

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Ingredients

2 cupsrajma soaked for 6-8 hrs
4big onions diced
3tomatoes
6-7garlic cloves
1 inchginger chopped
1 inchginger cut into julliens
1green chilli
1 tspgaram masala
2 tspkitchen king/ punjabi/ rajma masala
1/2 tspturmeric powder
1 tbspkashmiri chilli powder
as per tasteSalt
3-5 tbspghee
ForKhada masala-
1tej patta
1 inchcinnamon stick

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Steps

1

In a pressure cooker, add soaked rajma and khada masala plus salt.
2

Cook to 6 whistles. It should be soft and tender.
3

In a kadai, heat ghee, add half of the onions and cook till translucent.
4

Now add, ginger, garlic and cook on medium flame till raw smell goes.
5

Now add tomatoes and let it cook on medium flame for 8-10 mins.
6

Meanwhile, steam or boil other half of the onions till they become translucent. This step is very essential to create the creamy gravy.
7

When the tomatoes are tender, cooked and mushy. Switch off the flame let it cool.
8

Then in a blender add the sauted material, and boiled onions. Blend to a smooth paste
9

In the same pan, heat 1tbsp ghee, strain the puree and add to the pan Straining is again imp to get the right consistency.
10

Cook it on medium flame for 1-3 mins. Add a lil water if necessary.
11

Now add all the masalas, salt and cook for arround 10-13 min on medium low flame, stirring occasionally.
12

When the pressure subsides, check the rajma if ready add to the gravy.
13

Let the rajma cook alaong with gravy, few ginger julliens and a green chilli cut slit for 7-8 mins minimum at low - medium flame.
14

Serve hott with plain rice or paratha.