Rajma Masala
Rajma is a vegetarian dish, originating from the Indian subcontinent consisting of red red kidney beans in a thick thick with many whole spices, and is usually served with rice. Although kidney beans did not originate from the Indian subcontinent, it is a part of regular diet in North India specially in Punjab. The dish developed after the red kidney bean was brought to the Indian subcontinent from Mexico. it served with boiled rice.
Rajma Masala
Rajma is a vegetarian dish, originating from the Indian subcontinent consisting of red red kidney beans in a thick thick with many whole spices, and is usually served with rice. Although kidney beans did not originate from the Indian subcontinent, it is a part of regular diet in North India specially in Punjab. The dish developed after the red kidney bean was brought to the Indian subcontinent from Mexico. it served with boiled rice.
Cooking Instructions
- 1
In a pressure cooker add soked rajma, water and salt cooked untill rajma boiled.
- 2
Meanwhile in a grinder make a fine paste of onion, tomatoes, chillies, garlic and all garam masala.
- 3
In a kadai heat the oil put that masala and cooked well until raw smells gone. Add coriander powder, turmeric, salt saute for few minutes.. till oil separates from masala.
- 4
Now add the cooked rajma and cook for another 10-20 mins till gravy became thick add garam masala and garnish with chopped coriander leaves. Taste is yummy
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