Recipe of Perfect Indian Panjabi Rajma Masala

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Steps to Make Ultimate Indian Panjabi Rajma Masala. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Indian Panjabi Rajma Masala, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Indian Panjabi Rajma Masala delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few components. You can cook Indian Panjabi Rajma Masala using 23 ingredients and 5 steps. Here is how you cook that.

#indiankitchen #goldenapron #Post_7 Rajma is a popular vegetarian dish, originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices and, is usually served with rice.

Ingredients and spices that need to be Take to make Indian Panjabi Rajma Masala:

1. 1 cup Red kidney (Rajma)
2. 3 cups water for pressure cooking
3. 2 tbsp+ 1 tbsp oil , butter
4. 1 big size chopped onion
5. 2 chopped tomato
6. 3-4 garlic
7. 1 inch ginger
8. 1-2 green chilli
9. 1/2 tsp jeera / cumin
10. 1 pinch asafoetida(hing)
11. 1/4 tsp turmeric powder
12. 1/3 tsp kashmiri red chilli powder
13. 1/2 tsp red chilli powder
14. 1 1/2 tbsp coriander powder
15. 1 tsp garam masala
16. 1/4 tsp kasuri methi
17. 1 bay leaf
18. 1 cinnamon stick
19. 2 black cardamom
20. 1 mace
21. 1 tbsp chopped coriander leaves
22. to taste Salt
23. 2 cup (as need) Water

Instructions to make to make Indian Panjabi Rajma Masala

1. Collect all ingredients. Rinse & Soak the rajma in enough water overnight or for 8 to 9 hr. Next day, discard the water and rinse the beans again in fresh water. In pressure cooker, take both the rajma and 3 cups water. Pressure cook on low-medium flame for 4 to 5 whistles. When the pressure cooker settles down on it's own, open the lid. Check if the rajma is cooked or not by taking a bite or pressing a bean.
2. Take a kadhai or pan,heat ½ tbsp oil. Add cumin first and let them crackle and get browned. Now add all dry spices,onion,ginger- garlic stir and saute for 1min on a medium flame. Light browning the onion is also alright. Add the tomato,saute for 2-3 mins.till the tomatoes become soft. Cool the spices and then make a thin paste.
3. Now add 1tbsp oil+butter,heat then add kashmiri lal mirch and paste,stir and saute for 1min. Add all the spices powder one by one- turmeric,coriander,red chilli,hing. Stir and saute the whole masala mixture till the fat(oil) starts leaving the masala.
4. Now add the Rajma,stock and salt and stir the whole curry mixture,cook at least 5min. When rajma masala is slightly thickened and come to the right consistency which is neither too thick or thin,then add the kasuri methi. Stir and shimmer garam masala for 1min. Switch of the flame. Rajma is ready. Garnished with coriander leaves.
5. Indian panjabi rajma masala is ready for serve. Served with steamed basmati rice,jeera rice or naan..

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