Rajma is a favorite at our place and goes very well with roti ,chapathi as well as rice
STEP 1 : Soaking and pressure cooking Rajma
Rajma Choose the light brown ones and skip the dark ones. The dark ones need prolonged cooking, and that’s not Really easy | 250 g |
Pressure cook soaked rajma for atleast 20 minutes. Old kitchen wisdom advises against adding salt as that prevents satisfactory cooking of the rajma. Try cooking with added salt. It did not make too much of a difference for me
Oil | 2 tblsp |
Cumin seeds | 1/2 tsp |
Onions, medium sized, cut into thin slices | 2 |
Ginger –garlic paste | 1 ½ tsp |
Curd | 2 tblsp |
Tomato | 1, pureed |
Salt | To taste |
Turmeric | ½ tsp |
Coriander powder | 1-2 tsp |
Chilli powder | 1 tsp |
Garam Masala | ½ tsp |
Note: Some recipes use onion paste. I found this gives too strong a taste and I prefer to use chopped onions. Too much of tomato isn t too good, again going by my preferences !
Add onion and fry till transparent.
Add ginger garlic paste and mix well. If you have a good nose for things, it helps. Ensuring that the rawness of the ginger garlic leaves the pan is the best way to know you can move on. Other wise I would spend 3-4 minutes here.
Add curd and blend it in well.
Now add the tomato puree. This is again an important step and the trick is to cook the tomato well in the onion. Looking for the oil to separate from the mix is a dependable sign.
Now add the boiled Rajma and let it boil in the gravy on a slow flame for about 10 minutes. The rajma stock in the pressure cooker can be put to good use during the final cooking. Garam Masala for the final effect.
Use Kasoori methi once you get a hang of the cooking (advanced level!!)
3 comments:
Hi,
This is my first visit to your blog. I like all your recipes. The details on each recipe are useful.
As the name says the recipe really sounds easy. Must try to me. Bookmarked.
My first time here, and your rajma recipe sounds easy.. I like your tips.. :)
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