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.

Method:

1. Pressure cook Rajma with five cups of water till five whistles or totally cooked and soft.
2. Heat oil in a deep pan.
3. Add bay leaves and onions and sauté till golden.
4. Add ginger and garlic and continue to sauté for a minute.
5. Add Lal Mirch powder, Dhania powder, Haldi powder, Jeera powder and stir.
6. Add tomatoes and salt and cook till tomatoes are cooked and oil leaves the masala.
7. Add rajma along with the cooking liquour and mix.
8. Cook on low heat for fifteen minute stirring in between.
9. Adjust salt and add garam masala powder.
10. Cook for five minutes.
11. Garnish with Dhania leaves and serve hot with steamed rice and Dahi.