Name: Punjabi Rajma
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 1 cup rajma/ kidney beans; 4 tablespoons oil/ ghee; 1 teaspoon cumin; 2 whole cloves; 2 black or green cardamom; 1 bay leaf; 1/2 " cinnamon; 2 whole dry red chillies; 1/4 teaspoon asafoetida; 2 teaspoons ginger-garlic paste; 2 medium onions; 2 big tomatoes; 1/4 cup cashew; 1 tablespoon kasuri methi; salt to taste; 1 teaspoon garam masala powder; 2 teaspoons coriander; 1/8 teaspoon turmeric; 1 teaspoon red chilli powder; 1 teaspoon kashmiri chilli powder; 3 tablespoons water; ginger juliennes soaked in freshly squeezed lime; coriander leaves; chilli powder; tomato slices; onion rings

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Punjabi Rajma

Author: prathi

Prep Time 10 min Cook Time 40 min Total Time 50 mins Servings: 6

Description

Rajma cooked in a delicious, spicy, Punjabi style gravy!

Instructions

Soak rajma overnight or for 6 to 8 hours.
Drain and wash in fresh water. Pressure cook till cooked with approx 5 cups water.
Grate/ pulse the onions to coarse mixture. Puree the tomatoes. Grind cashews to a smooth paste. In a small bowl mix together the ingredients under 'for spice powders'.
In a saucepan heat oil/ ghee. Add all the whole spices, asafoetida for tempering.
Add crushed onions. Saute till light golden.
Add ginger garlic paste and saute for another 1 to 2 mins.
Add the spice powder mixture and saute for 30 seconds.
Add tomato puree. Saute till thickens and oil starts to separate.
Add cooked rajma, mix well. Add 1 cup cooking liquid or as as required. Add salt.
Bring to boil. Then simmer for 5 mins.
Add cashew paste, garam masala, kasuri methi. Simmer 1 to 2 mins.
Remove from heat.
Serve hot with steamed basmati rice, rotis, ghee rice, saffron rice.

Punjabi Rajma

Punjabi Rajma

Punjabi Rajma

Description

Ingredients

For tempering

Other ingredients

For spice powders

Garnish options

Instructions

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