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May 15, 2013

PREPARATION TIME

COOKING TIME

SERVES

3-4

PREPARATION LEVEL

Medium

Who doesn't like rajma-chawal? Learn this homely rajma recipe from Seema aunty and get rocking in the kitchen.

INGREDIENTS

    400 gm rajma (red kidney beans)
    Puree of 4 tomatoes
    2 sliced onions
    2 tbsp garlic-ginger paste
    1 1/2 tsp red chilli powder
    1 tsp garam masala
    2 tbsp coriander leaves
    2 tbsp kasturi methi
    2 tbsp coriander (dhaniya) powder
    1 tsp jeera (cumin) powder
    2 tbsp oil
    1 1/2 tsp salt

DIRECTIONS

  1. In a pressure cooker, add soaked rajma
  2. Add 1 1/2 tsp salt
  3. Put the lid on the pressure cooker for the rajma to cook
  4. TIP: Cook upto 2-3 whistles
  5. For the masala: On a high flame, heat 2 tbsp oil
  6. Once the oil is heated, add 2 sliced onions
  7. TIP: Make the flame slow for the rajma to cook once the whistles are complete
  8. Once the onions are sauteed, add the puree of 4 tomatoes
  9. Stir well
  10. Now add 2 tbsp garlic-ginger paste
  11. Add salt according to taste
  12. Add 1 1/2 tsp red chilli powder
  13. Mix well
  14. TIP: Cool the masala before making it into puree in the mixer
  15. TIP: The consistency of the masala puree should be thick
  16. Add the pureed masala to the rajma
  17. Now add 1 tsp garam masala, jeera powder & dhaniya powder
  18. Mix well
  19. Add 2 tbsp kasturi methi & coriander leaves
  20. Mix well
  21. TIP: If required, add water to make the gravy thinner
  22. Simmer & boil for 5-7 minutes
  23. Ready to serve

About Seema GadhFollow On

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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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