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Home Dish Rajma and Kabuli Chana (Chole) Masala in Punjabi Style

Rajma and Kabuli Chana (Chole) Masala in Punjabi Style

Name: How to cook Rajma and Kabuli Chana (Chole) Masala in Punjabi Style - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 to 5 servings
Cuisine: Us

Introduce

Chef :

Dr.Madhumita Mishra

Rajma and Kabuli Chana (Chole) Masala in Punjabi Style

#ga24 #week5 #rajma#kabulichana #ReferenceManjulasKitchen People who are vegetarian, would know how important it is to include protein-rich foods such as rajma and chole in your diet. Not just that, they are also a rich source of dietary fiber, vitamin B 9, folic acid, and calcium.

Ingredient

Food ration :

4 to 5 servings

Cooking time :

40 minutes

2 cups

Kabuli Chana or Chole or Garbanzo beans

1.5 cup

Rajma seeds

medium onion chopped

1.5 inch

ginger chopped

6-7 cloves

garlic

fresh green chilli

dry red chillies (not so hot)

tomatoes paste

large black cardamom

cloves

1 inch

cinnamon

3-4

bay leaves

1/2 Tsp

cumin seeds

1 Tbsp

Coriander powder

1 Tsp

Cumin powder

1 Tsp

Garam masala

1/4 Tsp

turmeric powder

1/2 Tsp

kashmiri red chilli powder

1/4 Tsp

Hing powder(asafoetida)

1 Tbsp

sunflower oil

2 Tbsp

ghee/clarified butter

1 Tsp

crushed dry Kasoori methi leaves

2 Tbsp

chopped green coriander leaves

Cooking instructions

* Step 1

Clean, wash and soak both kabuli Chana and Rajma in sufficient water for 8 hours or overnight.

* Step 2

Boil Chole/kabuli chana with black cardamom, cloves, cinnamon and bay leaf in a pressure cooker with 2 cups of water for 7 whistles. Lower the flame and cook for 10 minutes. Allow to cool down naturally.

* Step 3

Similarly cook Rajma with water and bay leaves. Allow to cool down naturally.

* Step 4

Meanwhile, grind tomatoes to make puree. Chop onions, ginger and take garlic cloves, dry red chillies in a grinder jar to make masala paste.

* Step 5

Heat ghee and oil in a vessel. Add asafoetida on low flame and splutter cumin seeds, one green chilli.

* Step 6

* Step 7

Now add onion masala paste and a bay leaf. Saute the masala on low flame till aromatic.

* Step 8

Then add turmeric powder, followed by coriander powder and cumin powder and Kashmir red chilli powder. Saute till water from the masala dries up.

* Step 9

Now mix garam masala powder and tomato puree to the curry masala and cook till the masala coming together. Add both Garbanzo beans and Rajma, boiled before. Mix crushed kasoori methi leaves. Cover and allow to boil for 30 minutes on medium to low flame.