Punjabi Rajma Masala. How to Make Best Punjabi Rajma Masala Dhaba Style - This recipe is one of my favorite's. As a kid I was a picky eater and a vegetarian which meant no vegetables just Lentils. While growing up both my parents were working and my sister was in college.
Rajma masala is a popular North Indian dish that is made very often in Punjabi households.
Boiled Red kidney beans are simmered in spicy onion-tomato gravy.
In short, it is Indian style red kidney beans curry.
You can cook Punjabi Rajma Masala using 16 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Punjabi Rajma Masala
- Prepare 2 cups of rajma Cooked -.
- Prepare 1 of Onions large (large) grated -.
- It's 2 tsps of Ginger garlic paste -.
- It's 4 no of Tomatoes ground -.
- It's 4 tbsps of Oil -.
- Prepare 1/4 tsp of Jeera -.
- It's 2 tbsps of Corriander powder -.
- You need 1 tsp of Jeera powder -.
- It's 1 1/2 tsps of chili powder Kashmiri red -.
- You need 1 tsp of Aamchur -.
- You need 1 tsp of Anaardhana powder -.
- Prepare to taste of Salt.
- Prepare 1 tsp of Garam masala -.
- Prepare 1/5 cup of coriander leaves Chopped -.
- You need 2 no of Bay leaf.
- You need 1/2 cup of Water -.
It is best served with rice hence the name rajma chawal. This rajma recipe is a healthy dish. rajma recipe punjabi rajma recipe with detailed photo and video recipe. a popular north indian or punjabi curry recipe made with kidney beans and indian spices. the combination of rajma and chawal which is also known as rajma chawal is the staple food of many north indians. it forms a semi-thick gravy which can also be served with jeera rice or even which choice. Rajma is a popular vegan dish from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many aromatic whole spices.
Punjabi Rajma Masala step by step
- 1.Heat oil in a saucepan, add the jeera seeds and bay leaves. When the jeera starts to crackle add the grated onions and saute on medium heat for 3 min. Lower the heat and cook until the onions turn golden brown..
- 2\. Next add the ginger-garlic paste and cook till the paste starts sticking to the bottom (less than 2 min). Now add the ground tomatoes and cook until the raw smell of the masala disappears (about 10 min).
- 3\. Now add the powders- red chili, coriander, jeera, aamchur, anaardhana, salt and 1/2 cup of water. First use up the water of the cooked rajma. Add more fresh water if needed..
- 4. Continue to cook for another 5 min. Now add the rajma and cook until the oil floats on top and the gravy is not too thick. Add a splash of water if needed. Sprinkle the garam masala and remove from flame..
- Serve hot with Indain breads, pav, or steaming hot baumathi rice..
It is usually served with rice. The North Indian Punjabi style of making Rajma Masala is the most loved. Combine Rajma with rice, called Rajma Chawal is a popular comfort food in. Rajma Masala (Red Kidney Beans Curry) is a much loved spicy curry in most Indian Households and it goes very well with rice, chapati, or any Indian bread. Here is how to make this curry in a traditional Punjabi style at home.