~ By Yummy Food world
Ingredients
Char Gharey Rajma | 250 g or 1.5 cup |
Oil | 10tbsp |
Onion (medium) | 3 nos. (thinly sliced) |
Jeera | 1 tbsp |
Bay leaves | 2 nos. |
Cinnamon | 1 inch |
Black Cardamom | 1 (crushed) |
Green chillies, ginger and garlic paste | 3 tbsp |
Turmeric powder | ¼ tsp |
Tomato | 4 nos. (pureed) |
Salt | to taste |
Kashmiri chili powder | 1 tbsp |
Spicy chili powder | 1 tbsp |
Coriander powder | 1.5 tbsp |
Cumin powder | 1tsp |
Garam masala | ½ tsp |
Splash of water |
How to make Rajma
- Wash thoroughly in running water and soak for at least 4-5 hours.
- In case of hurry, soak in hot water for 2 hours
- Then cook Rajma in a pressure cooker. Put Rajma and fresh water, about 1- 1.5 inches above Rajma into a pressure cooker. Note: Don’t use the same water used for soaking Rajma.
- Add a pinch of salt and cook for 1 whistle at high flame which may take around 7-8 minutes. Lower flame and cook for 2 whistles more, that is 10-15 minutes. Turn off the flame and let the steam release naturally.
- Rajma should be soft to pinch but must retain shape. It’s important that it’s not overcooked.
Masala
- Add 6-7 tbsp of sunflower oil in a deep pan, and heat well.
- Add thinly sliced onion to it and fry till golden brown in medium flame. Don’t forget to stir at regular intervals.
- Transfer them into a mixer grinder with a splash of water and grind to a brown onion paste.
- Heat 2-3 tbsp oil in another pan. Add jeera seeds, cinnamon, bay leaves, crushed black cardamom, green chilies-ginger-garlic paste and stir in medium flame.
- To this add turmeric and stir well for about a minute or 2.
- Then add tomato puree to the mixture with salt as per taste, Kashmiri chili powder, spicy chili powder, coriander powder, cumin powder, garam masala and stir well.
- Add fried onion paste made earlier to it and stir well.
- Fry this masala mix well for 10-12 minutes until oil separates. It’s essential to fry this mix well.
- You can add a splash of hot water to it if the masala seems dry.
- Add cooked rajma with water to this mixture and stir well. Cook in high flame till it starts to boil.
- Lower flame to low medium, cover the pan and cook Rajma for 20-25 minutes minimum. This will help all the ingredients to incorporate well with one another and release their flavor. The flavors and texture will come out nicely.
- You can stir occasionally.
- After 25 minutes of slow cooking, you can mash about 5-10 percent of Rajma with a spatula to thicken the gravy which will help make the gravy richer.
- Rajma is almost ready. At this point you can add salt if required.
- Add a pinch of sauteed Kasoori methi and a pinch of garam masala.
- Add plentiful of freshly chopped coriander and stir well.
Punjabi style Rajma masala is ready to be served. Pour it over rice and add ghee on top for maximum flavor. Enjoy!