Rajma

Rajma is one of the most loved Punjabi vegetarian curry and it goes very well with rice.

Makes/Serves:  4 to 5 Servings

Ingredients:

•          1 cup Rajma (kidney beans)(Washed and soaked  for overnight )

•          1/2 cup finely chopped Onions 

•          1 tbsp Ginger-Garlic paste 

•          1 cup chopped Tomatoes 

•          1 tsp Cumin seeds 

•          1tsp Turmeric powder

•          1tsp Red chili powder

•          1 tsp Cumin powder 

•          1 tsp Garam masala 

•          2 Cloves

•          1 Cinnamon stick

•          1 Bay leaf

•          2 tbsp Oil (or Ghee)

•          Salt to taste 

 Method:

•          Pressure cook the soaked rajma with 2 cups of water, cook under pressure till 4-5 whistles. And Drain, reserve the stock, it can be used later to the gravy.

•          Heat oil in a non-stick pan, add Bay leaf, Cloves, Cinnamon stick, and add Cumin seeds. When Cumin seeds changes color Add Onions and sauté till light brown. Add Ginger-Garlic paste and sauté for 2 minutes.

•          Add Tomato and mix again. Sauté for 3-4 minutes.

•          Now add Turmeric powder, Coriander powder, Cumin powder and Red chili powder and mix well.

•           Add Rajma and mix well. Add 1-cup cooking liquor and salt and stir to mix it.

•          Mash the Beans a bit and stir again and cook for about 10 to 15 min. Then add Garam masala powder and mix

•          Garnish with Coriander leaves.

•          And serve hot with rice.

Recipe Credit: From my Ma’s Rasoi

Cook Tip: