Rajma in punjabi style – How to prepare?

Rajma was more red in color than deep dark red. The key to choose rajma that is reddish in color than the deep dark red rajma variety. Rajma in punjabi style…  we had it with ghee smeared Roti, it was tasting heaven.

Ingredients:

Kidney beans – 2 ½ cups

Ginger – 10 Gms

Garlic – 12 flakes

Whole dry red chillies – 3

 Vegetable oil – ½ cup

Onion – 2 large

Tomatoes  pureed– 3 large

Salt – to taste

Spices:

Red chilli powder – 1 tbsp

Coriander powder – 1 tbsp

Cumin powder – 1 tsp

Turmeric powder – ½ tsp

Garam masala – 1 tsp

To temper:

Oil – 1 tbsp

Cinnamon – 1 small piece

Elachi – 1

Cloves – 1

Bay leaf – 1

Things to do:

Soak the kidney beans overnight or in hot water for 2 hours and drained.
Grate the onions and chop the tomatoes and pureed.
Grind together ginger and garlic into a paste.

Method:      


Pressure cook Rajma for 4-5 whistles, with enough water to immerse the rajma completely and salt till totally   cooked and soft. Once done, reserve the water.

Heat oil in cooker for about 3 minutes.

Add chillies, bay leaves and onion (you can grate the onion if you wish).

Chop onions and tomatoes finely. In a kadai/pan, heat oil and season with cinnamon,elachi,cloves and bay leaf. Add the chopped onion. Fry till transparent.

Add ginger and garlic and continue to saute till the mixture turns golden.

Add tomato puree, mix and continue to cook
Add salt, coriander powder, cumin powder, red chilli powder, turmeric powder and cook till the oil leaves the masala. Add kasoori methi crushed in between tour hands.

Add Rajma along with the cooking liquor and mix. Adjust salt and add Garam masala powder.
Lower the heat and simmer for about fifteen to twenty minutes on low heat.

 Partially mash beans with back of a ladle till gravy is creamy.

And lastly add cream or evaporated milk and mix well. Just heat it for a minute. Do not let it boil. Switch off flame.

Serve hot with steamed rice.

Notes for Rajma  in punjabi style :

Choose red rajma, not the deep red(blackish red) for easy cooking.
Do not overcook rajma.

Cooking in the masala for long time makes it really tasty.

Instead of ginger garlic paste, you can use chopped ginger and garlic, Or chopped ginger alone too works fine.

I have used evaporated milk, you can use cream or even milk. But do not boil it after you add it, just heat up and switch off.

Goes well with steamed basmati rice or roti too.




thanks:http://www.desihealthtips.com/