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