Punjabi Masala Rajma

Name: Punjabi Masala Rajma
Cuisine: Indian
Ingredients: 2 Cups Rajma Kidney Beans ,soaked; 3 Cups Chopped Onion; 3 Cups Chopped Tomatoes Chopped; 3 Tbsp Vegetable oil; 4 Cups Water; 2 Tsp Salt; 2 Tsp Kashmiri Red Chilli Powder; 1/2 Tsp Turmeric Powder; 3 Tsp Rajma Masala; 1/2 Tsp Hing Asafoetida Powder; 2 Tsp Cumin; 2 Bay leaves; 2-3 Red chillies; 3 Slit Green Chillis; 1 inch Ginger julienned; 2 Tbsp Chopped Garlic; 1 Tsp Amchur Dried mango; 1.5 Tsp Garam Masala; 2 Tbsp Ghee; 3 Tbsp Cilantro / Dhaniya Leaves

Sadhana Mohindra @cook_12095969

#goldenapron
#Post 8
#Week 8
#Date 22nd April

Sadhana Mohindra @cook_12095969

#goldenapron
#Post 8
#Week 8
#Date 22nd April

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Ingredients

2 CupsRajma Kidney Beans ,soaked
3 Cups ChoppedOnion
3 Cups ChoppedTomatoes Chopped
3 TbspVegetable oil
4 CupsWater
2 TspSalt
2 TspKashmiri Red Chilli Powder
1/2 TspTurmeric Powder
3 TspRajma Masala
1/2 TspHing Asafoetida Powder
2 TspCumin
2Bay leaves
2-3Red chillies
3 SlitGreen Chillis
1 inchGinger julienned
2 Tbsp ChoppedGarlic
1 TspAmchur Dried mango
1.5 TspGaram Masala
2 TbspGhee
3 TbspCilantro / Dhaniya Leaves

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Steps

1

Soak 2 Cups Rajma in Tripe water over night or at least 6 Hours.
2

Take a Pressure cooker on Medium to High Heat.
3

Add Oil, Once the oil is heated add bay leaves,red chillies,Jeera and Hing.
Once the Jeera starts to crackle add Onions.
Cook Onions till they start to turn Translucent. About 2 to 3 minutes.
Add Ginger, Garlic and Green Chillies.
Cook till raw smell of Ginger and Garlic Disappears. About 2 minutes.
Now Add Tomatoes and Salt. Cook till Tomatoes are soft and Mushy. About 4 minutes.
4

Add Kashmiri Red Chilli Powder, Turmeric and Rajma Masala.
Cook the whole mix for another 2 minutes.
5

Now add Water and Soaked Rajma.
Mix everything well.
Now Turn the flame to Medium Low flame and Close the pressure cooker Lid.
6

After opening the Cooker, Stir and Mash some Rajma Beans to the Cooker walls. Rajma Beans should be very soft and you should not get any resistance while mashing them
Add, Amchur, Garam Masala and Ghee.
Mix well. If the consistency of Rajma is not thick and it's runny then turn the flame to low, Mash some more Rajma and Cook for 5 minutes on low.
Serve hot.