A North Indian Punjabi style Rajma in a very simple way. You can enjoy the spicy and tangy rajma with steamed rice or jeera rice Uploaded by admin on 16-Feb-2017. Last edited: 24-Jan-2019
1 cup Rajma soaked for 6-8 hours or overnight 1 cup chopped onion 1 cup chopped tomato 2 green chili chopped 2 tsp homemade garlic ginger paste 1/4 cup chopped fresh coriander 1/2 cup beaten curd 1 tsp cumin seeds 1 and 1/2 tsp red chili powder 1 tsp coriander powder 1/4 tsp turmeric powder 1/2 tsp garam masala 2 tsp salt or to taste 2 tbsp oil
1. Boil rajma and use same water, add 1+1/2 tsp salt. Take 7-8 whistles on medium flame. 2. Heat oil in a wok and crackle the cumin seeds. 3. Add ginger garlic paste and cook for 2 minutes. 4. Add green chili. 5. Add onion and cook it for 3-4 minutes. 6. Add red chili powder, coriander powder, turmeric powder and reaming salt. 7. Cook for 5-6 minutes on low flame or until it leaves oil. 8. Add tomato and cook it till it become soft. 9. Add 2 tbsp water and cook on low flame. 10. Now add beaten curd and mix well. 11. Add boiled rajma along with the same water. Add more water if required and cook for 10 minutes on low flame. 12. Add garam masala and fresh coriander. Switch off the flame and serve with jeera rice. 13. Rajma is ready to serve
I am an explorer of food and I feel that people who love to eat are always the best people. I am passionate about cooking and firmly believe in the fact that a recipe has no soul, but you, as a cook, with your affection can bring soul to the recipe. I like to show creativity with dishes which can be made with easily available ingredients in the kitchen.