Rajma chawal

Name: Rajma chawal
Total time: 2400 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 250 gms rajma(overnight soaked); 3-4 onions; 3-4 tomatoes; 1 inch ginger; 8-10 cloves garlic; 1-2 green chilli; 3-4 tsp curd; 1 tsp garam masala; 1/2 tsp turmeric powder; 1/2 tsp red chilli powder; 1/2 tsp amchur powder; 1 tbsp kasuri methi; 1 tsp cumin seeds; 1/4 tsp hing; 1 tsp Dhaniya powder; As per taste Salt; As required Fresh coriander leaves,chopped; 4-5 tbsp oil; 1 tsp lemon juice

Swaranjeet and Ranjeet Singh Arora @cook_23377736

#father
#week4of5
#quickfixdinner
#photography
Punjabi kitchen ki shaan.

Swaranjeet and Ranjeet Singh Arora @cook_23377736

#father
#week4of5
#quickfixdinner
#photography
Punjabi kitchen ki shaan.

Saved

Ingredients

40 minutes

3-4 servings

250 gmsrajma(overnight soaked)
3-4onions
3-4tomatoes
1 inchginger
8-10 clovesgarlic
1-2green chilli
3-4 tspcurd
1 tspgaram masala
1/2 tspturmeric powder
1/2 tspred chilli powder
1/2 tspamchur powder
1 tbspkasuri methi
1 tspcumin seeds
1/4 tsphing
1 tspDhaniya powder
As per taste Salt
As required Fresh coriander leaves,chopped
4-5 tbspoil
1 tsplemon juice

Saved

Steps

40 minutes

1

Wash the soaked rajma in water. In a pressure cooker add rajma 4.5 cup water, 1 onion roughly chopped, 1 tomato roughly chopped, 1/2 tsp salt and 1/4 tsp turmeric powder. Pressure cook it for 15- 20 minutes or till rajma perfectly cooked.
2

Take a mixer jar, add onion, ginger,garlic,green chilli and tomatoes. Grind it to make fine paste.
3

Heat oil in a large pan. Add cumin seeds when it turns brown add ground masala in it. Roast it on low medium flame. Stir continuously. When masala begins to releasing oil add curd and all the dry masala in it. Cook it.
4

Now add boiled rajma in it. Add rajma stock to make gravy.Mix all very well. Cook it on low flame till it slightly thickens.
5

Add crushed kasuri methi and lemon juice. Turn off the flame.
6

Serve it with rice.