rajma recipe | rajma masala | rajma curry | punjabi rajma recipe
easy rajma recipe | rajma masala | rajma curry | punjabi rajma recipe
Servings 4 Servings
Ingredients
for pressure cooking:
- 1 cup rajma
- 1 bay leaf
- 1 black cardamom
- 1 tsp salt
- 4 cup water
other ingredients:
- 1 tbsp ghee / clarified butter
- 1 tsp cumin / jeera
- 1 inch cinnamon
- 5 cloves
- 1 onion finely chopped
- 1 tsp ginger garlic paste
- 1 chilli slit
- 2 cup tomato pulp
- ¼ tsp turmeric
- 1 tsp kashmiri red chilli powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp aamchur / dry mango powder
- ½ tsp garam masala
- ½ tsp salt
- 1 tsp kasuri methi crushed
- 2 tbsp coriander finely chopped
Instructions
- in a large kadai heat 1 tbsp ghee and saute 1 tsp cumin, 1 inch cinnamon and 5 cloves.
- add in 1 onion, 1 tsp ginger garlic paste, 1 chilli and saute until the onions turn golden brown.
- now add 2 cup tomato pulp.
- cover and cook for 10 minutes, or until the oil is separated.
- further keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp aamchur, ½ tsp garam masala and ½ tsp salt.
- saute until the spices turn aromatic.
- add in cooked rajma and mix well.
- cover and simmer for 15 minutes or until the curry thickens.
- now add 1 tsp kasuri methi, 2 tbsp coriander and mix well.
- finally, enjoy rajma with hot jeera rice.