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Punjabi Style Rajma Recipe

Rajma is rich in protein, very tasty and delicious Punjabi food. This is the pride of Punjabi kitchen. Everyone eats it with great gusto. Rajma with gravy made with onion, tomato, ginger, garlic, curd and spices tastes great with rice.

  • Prep time:
  • 20mins
  • cook time:
  • 25mins
  • serves:
  • 4-6

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Easy

Cuisine : Punjabi

Course : Mains

Recipe Notes

Boil the rajma properly . Overnight soaking is compulsory.

Tags

  • #recipeswithcurd #contest152
Ingredients

Ingredients For Punjabi Style Rajma Recipe

Methods
  • 1. First of all wash the soaked kidney beans thoroughly with clean water. In the pressure cooker, add rajma, salt, water as required, one onion and one tomato cut into thick slices. Close the lid of the cooker. Cook the rajma for four to five whistles or till the rajma properly cooked.
  • 2. Take a mixer jar, add ginger, garlic, chilli and onion and grind it finely. Take it out in a pot. In the same mixer jar, grind the tomatoes finely and make a paste.
  • 3. Heat oil in a pan. Add bay leaves, cloves, cinnamon and black pepper and fry for a few seconds. Now add ground onion masala to it. Fry it on low flame till the onion becomes light brown.
  • 4. Now add tomato paste in it, cook it while stirring it well. Keep the flame low. Add all the dry spices together and mix it.
  • 5. When the masala starts leaving the oil, add curd to it and cook for 2 to 3 minutes while stirring the masala continuously. Add two to three spoons of water so that the masala does not stick to the bottom.
  • 6. When the masala is roasted well, then add boiled kidney beans along with water. Mix it well. Cook it for 4 -5 minutes on low flame so that the rajma mixes well with the spices.
  • 7. Cook according to the thick or thin gravy you want by adding water to it. Now add crushed kasuri methi in it. Turn off the gas. Mix lemon juice. Garnish with green coriander leaves and serve it hot with rice.

Products used in Recipe

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