Receta Punjabi Rajma
Punjabi Rajma (also known as Punjabi Rajma Masala/Punjabj Rajma Curry) is a delicious and popular North Indian dish. Typically served with rice as “Rajma Chawal”, they are also a great side dish for roti, chapati or pulao.
Ingredients:
- Rajma (Kidney Beans) – 2 cups
- Cumin seeds – 1 tsp
- Onion – 3 tbsp, grated
- Ginger and garlic – 2 tsp, grated
- Yogurt – 3 tbsp
- Tomato Puree – 1/4 cup
- Cumin and Coriander powder – 2 tsp
- Fenugreek leaves – 1 tsp, dried
- Turmeric powder – 1/2 tsp
- Red chilli powder as per taste
- Oil – 2 tbsp
- Salt as per taste
Method:
1. Soak the kidney beans in water for 8 hours. Pressure cook with salt for 20 minutes till soft.
2. In 2 tbsp hot oil, fry grated onions till light brown.
3. Add garlic and ginger and cook for 2 minutes.
4. Add yogurt and cook on low heat for 2 minutes.
5. Add tomato puree and turmeric powder and cook for 5 minutes, stirring all the time.
6. Put coriander and cumin powder, dry fenugreek and chilli powder. Cook till oil floats to surface.
7. Pour in cooked rajma. Bring to the boil and add salt. Simmer for 15 minutes.
8. Garnish with chopped coriander and garam masala powder. Add a dollop of cream.
9. Serve hot with rice or roti.
Punjabi Rajma written by Anjali Anand average rating 4.7/5 - 6 user ratings