panjabi rajma /rajma masala

panjabi rajma masala

Ingredients

Kidney beans : 300 gm Salt to taste Kashmiri red chili powder : 1 tbsp Turmeric powder : 1 tsp Coriander powder : 1 tbsp Cumin seeds : 1 tsp Garam masala : 1 tsp Coriander leaves : 2-3 tbsp Green chili : 2 garlic paste :1 tsp Ginger paste : 1/2 tsp Onion finely chopped : 2 medium size Tomatoes puree : 11/2 cup Clarified butter/ghee :4 tbsp
kasuri methi 1/2 tsp
oil 1 tsp
rosted cumin powder 1 tsp

Whole spices

Bay leaf : 3 Cinnamon stick : 1 inch piece Black cardamom : 1
cloves 2

metod

Wash the rajma and soak in enough water for over night
Drain the water. Add the soaked rajma is a pressure cooker with 2 tsp of salt and 3 cups of water,oil,1bayleaf,2 cloves,cinnamon stickand black cardamom. Cook 15-20mintes low flam rajma is soft and cooked.
Remove the pressure cooker from heat and keep aside
. Heat ghee in a pan.
When the ghee is hot, add jeera, onion,bay leaf and fry til golden brown. Add Ginger Garlic paste and tomato puree and cook for 6-7 minute.
Add coriander powder, turmeric powder, Kashmiri red chili powder, roasted cumin powder, and garam masala powder,kasuri methi,green chilli and fry for a few seconds.
Add ½ cup water and cook the masala till oil separates on the side of the pan.
Add the cooked rajma along with the water and cook on low heat for 10-15 minutes.
Slightly press a few rajmas with the back of a ladle. Add more water and salt if required. Garnish with Fresh Coriander. Serve hot with steamed rice.