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Also sprinkle 3 tbsp freshly chopped coriander leaves and mix them properly.ġ2. Now, sprinkle 1tsp Kasuri methi mix them together.ġ1. After that period check whether rajma is cooked and becomes soft, otherwise pour more water and cook for more time.ġ0. Next cover the pan with a lid and simmer this rajma curry for 35 to 40 min on low flame. Mix all of them properly with the rest of the spices.ĩ. Finally add boiled rajma beans with 400 ml of water.Ĩ. Now saute all of them together up to 10 to 12 min in medium to low flame until the gravy thickens and leaves the side of the pan.ħ. Furthermore sprinkle 1/4 tsp turmeric powder,1 tsp red chili powder,1 tsp garam masala powder,1/2 tsp coriander powder, and a pinch of salt and g ently mix all the spices in this buttery tomato-onion puree.Ħ. Now pour 5 to 6 tomato puree mix it properly with the rest of the ingredients for another 3 to 4 min in medium to low flame.ĥ. Next add 3 to 4 onion puree,2 to 3 chopped green chili,1/2 tbsp ginger garlic paste, saute in medium flame until onions become slightly golden brown.Ĥ. Then add some whole spices including 1 small bay leaf,1/2 tsp cumin seed, and saute on low flame.ģ. Now for making the rajma recipe melt 4 tablespoons of butter in a large pan on low flame.Ģ. Furthermore cut 5 to 6 tomatoes into quarter shape, also deseed tomatoes and make a puree.ġ. Now pour the soaked rajma into a pressure cooker, sprinkle a pinch of salt, and pressure cook for 7 to 8 whistles in medium to high flame and check whether rajma beans mashy or not, if not give another 2 whistles.ģ. At first, for making rajma recipe wash thoroughly red rajma dal or kidney beans in water t hen soaked in sufficient water for at least 10 to 12 hours, until they absorb water and become larger.Ģ. Here, the complete recipe of rajma masala preparation classified into three simple categories first one is preparing for rajma recipe, and the second oneis making rajma masala recipe.ġ. Richness Of Gravy: For rich, thick restaurant style rajma masala you can add cream and topping butter or ghee at the end of the recipe as mentioned below.
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Cooking Method: While pressure cook make sure rajma is properly mashed and simmer them at least 30 min to get the awesome flavour from rajma curry.If the fresh tomato is not available you can use canned tomato puree. Choice Of Tomato: As tomato is one of the main ingredients of the rajma masala recipe, so to avoid any tangy flavour, choose a large, red, ripe one before making puree at home.Make sure you soak them in sufficient water for at least 10 to 12 hours before using them. Choice of Dal: To cook soft and tender rajma use red colour rajma or kidney beans from the latest packet, not the old one.Tips to make restaurant style rajma recipe Otherwise, you can serve plain roti, naan with this rajma recipe.Īs we use cream and tomatoes so you can safely store this punjabi rajma curry in the refrigerator for at least 2 to 3 days.īut before using make sure you reheat this rajma curry with a dash of water then serve it. Rajma Chawal is the best combo dish you have to taste. Rajma masala is one of India’s most delicious vegetarian curry dish, where pressure cooked red rajma or kidney beans cooked in buttery onion-tomato gravy flavored with a few Indian spices and garnish with cream.