Punjabi Rajma

September 14, 2017


1 cup rajma
8 cups water (or more according to gravy consistency required)
Salt to taste
4 medium tomatoes
1/2 inch ginger
1 tsp jeera powder
1/2 tsp garam masala
1/2 tsp red chili powder
1 tsp coriander powder
Pinch of hing
1/2 tsp turmeric

Soak 1 cup rajma for 1-2 hours. Add salt and 8 cups water and pressure cook on medium heat till the first whistle, then on slow fire for a further 25 mins. Puree the tomatoes and ginger into a paste. Dry roast by adding jeera first, then turmeric, coriander and red chilli powder for 1 min (take care to not burn). Add the tomato ginger paste and a little salt and cook for 10 mins. Puree 1 ladle of boiled rajma into a paste to thicken the gravy. Now to the cooked tomato paste, add the boiled and the pureed rajma. Partially cover and cook on slow fire for 20 mins. Switch off the gas and garnish with fresh coriander and garam masala.

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