Rajma Punjabi
Rajma is one of the most loved Punjabi vegetarian curry and traditional Sikh food. It goes best with boiled rice and Dahi. It is a very popular weekend brunch idea. In this dish, Rajma are cooked with onions and tomatoes.
Ingredients | |
Soaked Rajma overnight | 1/2 cup |
Oil | 3 tbsp |
Bay Leaves | 2 |
Onions Chopped | 2 medium |
Ginger Chopped | 1 inch piece |
Garlic Chopped | 6-8 cloves |
Red Chilli Powder | 2 tbsp |
Dhania Powder | 1 tbsp |
Haldi powder | 1 tbsp |
Jeera powder | 1 tbsp |
Tomatoes Chopped Medium | 3 |
Salt | To Taste |
Garam masala powder | 1 tbsp |
Fresh Dhania leaves Chopped | 1 tbsp |
Method:
- Pressure cook Rajma with five cups of water till five whistles or totally cooked and soft.
- Heat oil in a deep pan.
- Add bay leaves and onions and sauté till golden.
- Add ginger and garlic and continue to sauté for a minute.
- Add Lal Mirch powder, Dhania powder, Haldi powder, Jeera powder and stir.
- Add tomatoes and salt and cook till tomatoes are cooked and oil leaves the masala.
- Add rajma along with the cooking liquour and mix.
- Cook on low heat for fifteen minute stirring in between.
- Adjust salt and add garam masala powder.
- Cook for five minutes.
- Garnish with Dhania leaves and serve hot with steamed rice and Dahi.
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