Rajma is one of the most prominent dishes of Punjabi cuisine. Few can resist the temptation of rajma masala when cooked Punjabi style. Spicy rajma stew is one of the most loved delicacies in northern India. Rajma masala is made with onion and tomato gravy. Below is the recipe for Rajma masala.
Ingredients for making Punjabi Rajma Masala
A cup of rajma
A tablespoon of butter
Two chopped tomatoes
One inch piece of cinnamon
five cloves
A chopped onion
A star anise
Four green cardamoms
Ginger-garlic paste – 1 tbsp
Green chillies chopped – 3
Turmeric – 1 tsp
Red Chili Pepper – 1 tsp
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Amchur powder – 1/2 tsp
Garam Masala – 1 teaspoon
Bay leaves – 1
Kasoori Fenugreek – 1 tsp
green coriander – 1 tbsp
Oil – 1 tbsp
Wash and store the rajma in water overnight. After that, put two cups of water and mix some salt in the stove and give it 4 to 5 whistles. Turn off the gas and let the pressure hiss. Now take a wok and put oil in it, heat it over low heat. When the oil is hot, add cinnamon, cloves, cardamom and bay leaves. After frying it for about two minutes, add ginger-garlic paste to it. Once this is done, fry everything in it for two minutes.
Now add tomato, onion and chopped green pepper. When well cooked, add red chili powder, coriander powder, turmeric, garam masala and cumin powder. When the oil starts to separate, add some water to it and add the rajma. Cover and let it cook for about 15 minutes.
When the gravy gets thick, add coriander leaves and Kasuri fenugreek. In a few minutes, your Rajma Masala will be ready. Serve hot with roti or over rice.
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