Punjabi Rajma
Who doesn't like rajma-chawal? Learn this homely rajma recipe from Seema aunty and get rocking in the kitchen.
- In a pressure cooker, add soaked rajma
- Add 1 1/2 tsp salt
- Put the lid on the pressure cooker for the rajma to cook
- TIP: Cook upto 2-3 whistles
- For the masala: On a high flame, heat 2 tbsp oil
- Once the oil is heated, add 2 sliced onions
- TIP: Make the flame slow for the rajma to cook once the whistles are complete
- Once the onions are sauteed, add the puree of 4 tomatoes
- Stir well
- Now add 2 tbsp garlic-ginger paste
- Add salt according to taste
- Add 1 1/2 tsp red chilli powder
- Mix well
- TIP: Cool the masala before making it into puree in the mixer
- TIP: The consistency of the masala puree should be thick
- Add the pureed masala to the rajma
- Now add 1 tsp garam masala, jeera powder & dhaniya powder
- Mix well
- Add 2 tbsp kasturi methi & coriander leaves
- Mix well
- TIP: If required, add water to make the gravy thinner
- Simmer & boil for 5-7 minutes
- Ready to serve
Seema Gadh
Seema's YouTube channel, IFN Ka Dhaba is a place where you can rediscover some of the most delicious and popular dishes from the Punjabi kitchen. If you are looking for north Indian recipes, you know where to stop by.
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