Restaurant Style Rajma Masala with Jeera Rice

Name: Restaurant Style Rajma Masala with Jeera Rice
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 150 grams Kidney Beans/ Rajma; 5 tbsps Mustard oil -; dry masala 1 tbsp cumin seeds Javitri Small Cardamom cloves; 2 tbsp Ginger garlic & green chilli paste; 2 large Onion chopped; 1 Tomato chopped; 1 tbsp Turmeric powder; 1 tbsp Red chilli powder; 1 tbsp Garam masala; 1 tbsp Roasted Cumin powder; 1 tbsp coriander powder; 1 tbsp kashmiri mirch powder; 2 tbsp Salt; 1 desi ghee; 100 grams coriander leaves; 5 green chilli; 5 slices Ginger; 500 ml Watch; For Jeera Rice:; 1 cup Basmati rice; 500 ml water; 1 tbsp salt; 3 tbsp Desi Ghee; 1 Cup Chopped Coriander leaves

Sandeep’s Food Magic @Sandeep02

Restaurant Style Rajma Masala with Jeera Rice

Sandeep’s Food Magic @Sandeep02

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Ingredients

30 mins

4 servings

150 gramsKidney Beans/ Rajma
5 tbspsMustard oil -
dry masala 1 tbsp cumin seeds Javitri Small Cardamom cloves
2 tbspGinger garlic & green chilli paste
2large Onion chopped
1Tomato chopped
1 tbspTurmeric powder
1 tbspRed chilli powder
1 tbspGaram masala
1 tbspRoasted Cumin powder
1 tbspcoriander powder
1 tbspkashmiri mirch powder
2 tbspSalt
1desi ghee
100 gramscoriander leaves
5green chilli
5 slicesGinger
500 mlWatch
For Jeera Rice:
1 cup Basmati rice
500 mlwater
1 tbspsalt
3 tbspDesi Ghee
1 CupChopped Coriander leaves

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Steps

30 mins

1

Soak Rajma for overnight/ at least 8 hrs. Then Cook in Pressure Cooker with 5 whistles and on low flame for 25 mins
2

Cook all the ingredients in mustard oil & then add cooked rajma
3

Add Desi Ghee & chopped Coriander leaves and enjoy