Rajma Chawal | झटपट बनवा स्वादिष्ट राजमा चावल | Punjabi Home Style | Rajma Chawal Recipe |
• Rajma Chawal | झटपट बन...
@krantipadave83
"Discover the authentic taste of North India with our easy and delicious Rajma Chawal recipe! This classic comfort food pairs perfectly spiced red kidney beans (rajma) with steamed basmati rice, creating a hearty and flavorful meal that's loved by all. Whether you're cooking for your family or looking to impress guests, this step-by-step guide will help you make the perfect Rajma Chawal every time. Don't forget to like, share, and subscribe for more delicious recipes!"
Ingredients:
For Rajma (Red Kidney Beans Curry):
- 1 cup rajma (red kidney beans),
- 4 medium onions, finely paste
- 4 medium tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 1 bay leaf
- Dal chini
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin
- 1 teaspoon garam masala
- Salt to taste
- 3 tablespoons oil or ghee
- Fresh coriander leaves for garnish
For Rice:
- 1 cup basmati rice, soaked for 30 minutes
- 2 cups water
- 1 teaspoon ghee or oil
- Salt to taste
Instructions:
1. Preparing Rajma:
1. Drain and rinse the soaked rajma.
2. In a pressure cooker, add the rajma, 4 cups of water, Cinnamon, bay leaf and a pinch of salt. Cook on high heat until the first whistle, then lower the heat and cook for an additional 15-20 minutes. The rajma should be soft and cooked through. Once done, set aside.
2. Making the Rajma Masala:
1. Heat oil or ghee in a pan. Add cumin seeds and cloves. Sauté for a few seconds until fragrant.
2. Add the finely chopped onions and cook until golden brown.
3. Add the ginger-garlic paste and sauté until the raw smell disappears.
4. Add the tomato puree and cook until the oil separates from the masala.
5. Add turmeric powder, red chili powder. Cook for a few more minutes, stirring continuously.
6. Add the cooked rajma along with its water. If the gravy is too thick, you can add a little more water to reach your desired consistency.
7. Let the curry simmer on low heat for 15-20 minutes. Stir occasionally.
8. Crush the dried fenugreek leaves between your palms and add them to the curry. Mix well.
9. Add garam masala and adjust salt to taste. Let it cook for another 2-3 minutes.
10. Garnish with fresh coriander leaves.
4. Serving:
1. Serve the hot rajma over the steamed basmati rice.
2. Garnish with a few fresh coriander leaves.
Enjoy your delicious homemade Rajma Chawal!
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