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Home Dish Punjabi Rajma Masala

Punjabi Rajma Masala

Name: How to cook Punjabi Rajma Masala - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Aruna Thapar

Punjabi Rajma Masala

#theme : A flavourful journey #spicy #salty Rajma is an excellent legume of North India that helps in stabilizing blood glucose levels as it is a good source of soluble fibre and low on the glycemic index. It is Heart Healthy prevents Cancer, sustains Weight Loss and Strengthens Bones.

Ingredient

Food ration :

4 servings

Cooking time :

50 minutes

1 bowl

rajma

4 bowl

water

To taste

salt

cardamom stick

onions

tomatoes

Green chilli

" piece ginger

6-8 pods

garlic

2 tb

sp kasuri methi

1/2 tsp

cumin seeds

To taste

salt (salt is also added at the time of boiling.)

1/8 tsp

asafoetida

1/2 tsp

red chilli powder

1/4 tsp

turmeric powder

1/4 tsp

garam masala

1/4 tsp

coriander seeds powder

1/2 tsp

rajma masala

2 tb

sp cooking oil

Cooking instructions

* Step 1

Wash and Soak rajma overnight in 2 & 1/2 bowl of water.

* Step 2

In the morning strain water from rajma and transfer it in a pressure cooker. Add salt, cardamom stick and 4 bowl of water and pressure cook till 15 minutes after first whistle on medium flame. Switch off the flame and let pressure releases automatically.

* Step 3

Heat oil in a wok. Add cumin seeds and when cumin seeds splutter put add asafoetida and saute for 30 seconds. Add chopped onion and cook for 7-8 minutes or till onion turn golden brown.

* Step 4

Add grated ginger, garlic and green chilli and saute for 2 minutes. Keep stirring.

* Step 5

Make a paste of tomatoes in mixer and add it in wok and saute for 5 minutes.

* Step 6

Now add all dry masale except kasuri methi and rajma masala. Mix well. Sauté for 5 minutes on low flame or till oil leaves the sides of wok.

* Step 7

Open the lid of cooker and transfer rajma in masala wok leaving stock in cooker. Mix rajma well with masala. Now add stock and mix and allow it to simmer on low flame till it turn thick and mixes well in masala.