Rajma is one of the all-time favourite foods for every true blue desi. Though this delicious Punjabi style red kidney preparation is best paired with steamed rice, you can even enjoy it with rotis or bread.
RAJMA
Ingredients
1 cup kidney beans (rajma)
3 tbsps ghee
1½ tsps cumin seeds
2 bay leaves
1 inch cinnamon stick
2 large onions, finely chopped
3-4 green chillies, chopped
1½ tbsps ginger-garlic paste
2 cups fresh tomato puree
2½ tsps red chilli powder
2 tsps coriander powder
Salt to taste
1 tsp Punjabi garam masala powder
3 tbsps chopped fresh coriander leaves
2 tsps lemon juice
Fresh cream for drizzling
Fresh coriander sprig for garnish
Method
1. Wash kidney beans for 2-3 times with sufficient water and soak for 7-8 hours.
2. Heat ghee in a pressure cooker, add cumin seeds and let them change colour. Add bay leaves and cinnamon stick and sauté till fragrant.
3. Add onions, mix and sauté till they turn golden brown. Add green chillies, ginger-garlic paste and sauté for 1-2 minutes.
4. Add tomato puree, mix and cook for 3-4 minutes or till the fat separates. Add red chilli powder, coriander powder and salt and mix well. Cook for 2-3 minutes.
5. Add soaked kidney beans and mix, adjust salt and pour 4-5 cups water, mix, cover and cook under pressure till 3-4 whistles are given out on high heat, reduce the heat and cook further till 3-4 whistles are given out.
6. Open the cooker once the pressure has reduced completely; add Punjabi garam masala powder and coriander leaves and mix.
7. Switch the heat off, add lemon juice, mix and transfer into a serving bowl, garnish with fresh cream and coriander sprig.
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Best cooked in Wonderchef Kitchenware.
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