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Rajma Recipe, how to make Rajma

 Rajma

Rajma
This dish is similar to that made in India today, but the difference in Kashmiri Rajma is that onion and tomato are not used at all in it.

Ingredients

  • 320gh washed and soaked overnight rajma beans.
  • 1-2 bay leaf.
  • 5 cups of water.
  • 300-350 gm of tomato pure
  • 3tbsp mustard oil.
  • 1tsp cumin seed
  • 3/4 asafetida.
  • 1tbsp ginger paste.
  • 4tsp coriander powder.
  • 3/4tsp Kashmiri red chilli powder.
  • fresh coriander leaves for garnish. 
  • salt as per taste.

Process of making Rajma

  • Close the rajma in pressure cooker with water, salt and bay leaf and wait till it comes to 1 whistle, after that let the rajma cook on low flame for 10 minutes.
  • Filter the kidney beans and separate them from the water.
  • In a saucepan, heat the oil over a medium flame.
  • Add cumin seed and when then change color, lower the heata little and add asafetida and ginger. Stir for a few second and then add in the tomato pure and mix well.
  • put coriander seed powder and the red chilli powder.
  • Cook until the spices get incorporated into the tomatoes and oil separated from the tomatoes.
  • Take the drained 1/2 cup beans and add it into tomatoes. Mash the beans with back of spoon. put in it remaining beans into the pot and mix it well.
  • Add reserved water, salt and the coriander leaves, raise the heat to medium and bring to a boil.
  • Low the heat and cook until the gravy thickens to the desired consistency.
  • Put garam masala
  • Serve hot with rice or chapati

This blog is created by watching Rajshri Food YouTube channel.



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