Rajma Mutton. Toss mutton with flour ; Heat oil in a pressure pan. After a few seconds, add mutton and fry till brown. Add onion, tomato, green chillies and salt.
Use of keema enhances the flavour of rajma so much !
Trust me, it was remarkable combination and hit the list on the top.
Great recipe for Rajma Mutton. #dals - Add some mutton to the rajma curry for a non-veg. version.
You can have Rajma Mutton using 20 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Rajma Mutton
- Prepare 1 cup of rajma, soaked overnight.
- Prepare 300 of gms. mutton on bones, cubed.
- It's 1 of potato, boiled & cubed.
- It's 2-3 tbsp. of oil.
- Prepare 1 of " cinnamon stick.
- You need 2-3 of green cardamoms.
- You need 5-6 of cloves.
- You need 1-2 of dry red chilies.
- It's 1-2 of bay leaves.
- Prepare 1 of onion, chopped.
- Prepare 1-2 of fresh red chilies, chopped.
- Prepare 1 tsp. of ginger-garlic paste.
- Prepare 1 tsp. of tomato paste.
- Prepare 1/2 tsp. of turmeric powder.
- It's to taste of salt.
- You need 1 tbsp. of coriander-cumin powder.
- Prepare 1 tsp. of red chili powder.
- You need 1/2 tsp. of garam masala powder.
- You need 1 tsp. of ghee.
- Prepare 1 tsp. of coriander leaves, chopped.
It will definitely take the usual rajma masala to a next level. Enjoy it with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti or chapati. Rajma with mutton, it's a one pot one shot recipe. A very easy, delicious and nutritious curry that can be served with rice or roti.
Rajma Mutton instructions
- Pressure cook the mutton in one cup water for 20-25 minutes on a low flame after the first whistle. Keep aside..
- Pressure cook the soaked rajma in 2 cups water for 5-7 minutes on a low flame after the fist whistle. Keep aside..
- Heat oil in a pan and fry the potatoes lightly. Drain and keep aside. Temper the same oil with the cinnamon, cardamoms, cloves, bay leaves and dry red chili. Saute for a few seconds..
- Add the onion and fresh red chilies. Fry till light brown. Add the ginger-garlic paste, tomato paste and all the dry spices mixed with 1/4 cup water..
- Fry till the oil separates. Add the fried potatoes, boiled mutton and boiled rajma. Adjust water accordingly. Cover and simmer for 4-5 minutes on a medium flame..
- When done, add ghee and give it a mix. Garnish with chopped coriander leaves and serve with plain steamed rice, plain biryani, pulao, jeera rice, naan, tandoori roti or with chapatis..
In Indian cuisine, a lot of legumes are eaten regularly as they are the main source of protein & fiber. Lentils, chickpeas, peas, black eyed peas and red kidney beans are some of them used to make curries. Rajma chawal is a favorite combo in many North Indian households. So go ahead and try out this amazing dish by adding some mutton keema for a change. Trust me it turns out super yummy.