Punjabi Rajma
Serves 4
Rajma (chitra) - 1¼ cup
Oil - ⅓ cup
Bayleaf - 1no
Black cardamom - 1no
Cumin - 2tsp
Onion grated/puree - 1cup
Green chillies chopped - 1no
Ginger paste - 1tbsp
Garlic paste - 1tbsp
Kashmiri chilli powder - 1tbsp
Turmeric - ½ tsp
Coriander powder - 1tbsp
Tomato grated/puree - 2cups
Salt
Kasoori methi powder - ½ tsp
Garam masala - ¼ tsp
Water - 5cups approx
Method
Wash and soak rajma overnight or at least 4 hours. Heat oil in a pan, add bay. Leaf, black cardamom and cumin. Add onions and cook them till light brown. Add green chilli, ginger and garlic paste. Saute for 3mins and then add turmeric, chilli powder and coriander powder.
Stir for few seconds. Add tomatoes and some salt. Cook the masala till it leaves the oil. Now add the drained rajma along with some more salt. Cook the rajma for 10-12 minutes this way and then add water.
Bring to a boil and cover and cook in a cooker. Cook till it gives out at least 3 whistles. Turn off the heat and let it sit in there for another 10-15mins.
Open the cover add some water to correct the consistency to get the right thickness of the “Tari”. Bring to a boil and simmer for 5mins and meanwhile add kasoori methi powder and garam masala. Check for seasoning and remove and serve.
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