Rajma cooked in a delicious, spicy, Punjabi style gravy!
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
6
Description
Rajma cooked in a delicious, spicy, Punjabi style gravy!
Ingredients
1cup rajma/ kidney beans
For tempering
4tbsp oil/ ghee
1tsp cumin (jeera seeds)
2 whole cloves (laung)
2 black or green cardamom (chhoti/ badi elaichi)
1 bay leaf
1/2 " cinnamon
2 whole dry red chillies
1/4tsp asafoetida (hing)
Other ingredients
2tsp ginger-garlic paste
2 medium onions
2 big tomatoes
1/4cup cashew (kaju)
1tbsp kasuri methi
salt to taste
1tsp garam masala powder
For spice powders
2tsp coriander (dhania powder)
1/8tsp turmeric (haldi powder)
1tsp red chilli powder
1tsp kashmiri chilli powder (optional, for colour)
3tbsp water
Garnish options
ginger juliennes soaked in freshly squeezed lime
coriander leaves
chilli powder
tomato slices
onion rings
Instructions
1
Soak rajma overnight or for 6 to 8 hours.
2
Drain and wash in fresh water. Pressure cook till cooked with approx 5 cups water.
3
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'.
4
In a saucepan heat oil/ ghee. Add all the whole spices, asafoetida for tempering.
5
Add crushed onions. Saute till light golden.
6
Add ginger garlic paste and saute for another 1 to 2 mins.
7
Add the spice powder mixture and saute for 30 seconds.
8
Add tomato puree. Saute till thickens and oil starts to separate.
9
Add cooked rajma, mix well. Add 1 cup cooking liquid or as as required. Add salt.
