Ingredients
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2 cups soaked Rajma
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2 tbsp Edible Oil
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2 chopped Onions
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2 chopped Tomatoes
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2 chopped Green chilies
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1 tsp cumin seeds
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1 tsp Red chili Powder
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1/2 tsp Turmeric Powder
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1 tsp Garam masala powder
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2 tsp Coriander Powder
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1 tsp Ginger-Garlic Paste
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2 Bay leaf
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as required Salt
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handful Chopped Coriander leaves
Directions
Rajma which is also known as Red kidney beans is very popular in the North of the nation. Northerners just simply love the aroma of Rajma chawal coming from their kitchen, and they will never get tired of it. Honestly, there is no Punjabi on this earth who would deny the fact that Rajma is life. So, without any delay lets know how to make Rajma Chawal.
Steps
1
Done
|
How to Cook Rajma: |
2
Done
|
How to Make Masala: |
3
Done
|
Once the oil is heated, lower the flame and add cumin seeds and bay leaves to it and chopped onions. Fry the onions well, until light golden brown. |
4
Done
|
Once the raw smell of garlic is faded, add the chopped tomatoes to it and mix well for a perfect rajma chawal recipe (try and add little amount of salt so that they cook faster) |
5
Done
|
Cook the masala for ten more mins till you start to see oil coming onto the surface. Throw in the chopped green chilies as well. |
6
Done
|
Add cooked kidney beans to the masala and give a gentle mix (be careful, do not break the rajma, they are delicate now). Add in the generous amount of the remaining stock to it. |
7
Done
|
Serve it hot with steamed plain rice or jeera rice. You can also have it with naan or simple roti. |