Rajma is one of the most prominent dishes of Punjabi cuisine. Few can resist the temptation of rajma masala when cooked in Punjabi style. Spicy Rajma Stew is one of the most loved dishes in North India. Rajma Masala is made from onion and tomato gravy. Given below is the recipe for making Rajma Masala.
Ingredients for making Punjabi Rajma Masala
a cup of kidney beans
one tablespoon butter
two chopped tomatoes
one inch cinnamon stick
five cloves
a sliced onion
one star anise
four green cardamoms
Ginger-garlic paste – 1 tbsp
Green chilies chopped – 3
Turmeric – 1 tsp
Red chili – 1 tsp
Cumin Powder – 1 tsp
Coriander Powder – 1 tsp
Amchur powder – 1/2 tsp
Garam Masala – 1 tsp
bay leaves – 1
Kasoori Fenugreek – 1 tsp
Green coriander – 1 tbsp
Oil – 1 tbsp
Wash and soak the kidney beans in water overnight. After that put two cups of water in the cooker and add some salt and let it come for 4 to 5 whistles. Switch off the gas and let the pressure go down. Now take a wok and put oil in it and heat it on low flame. When the oil is hot, add cinnamon, cloves, cardamom and bay leaves. After frying for about two minutes, add ginger-garlic paste to it. After this, fry all the things in it for two minutes.
Now add tomatoes, onions and chopped green chillies. When it is cooked well, then add red chili powder, coriander powder, turmeric, garam masala and cumin powder to it. When the oil starts separating, add some water to it and then add the rajma. Cover it and let it cook for about 15 minutes.
When the gravy becomes thick, add green coriander and kasoori fenugreek to it. In few minutes your Rajma Masala is ready. Serve hot with roti or rice.
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