Turn off heat, add the chopped coriander leaves with stems and let the rajma sit in the pot/pan covered for at least 10 minutes before serving.ĭon't forget to get the rice ready on the side. Using the back of a ladle, crush some of the rajma (only some) to give a homelike thick consistency to the gravy. Bring everything to a boil and then leave it to simmer on low heat for 7-10 minutes. Now add the boiled rajma along with the water to the gravy in the wok. Oil should be releasing on the sides and you should have a thick consistency of the gravy. in a large kadai heat 1 tbsp ghee and saute 1 tsp cumin, 1 inch cinnamon and 5 cloves. After soaking, add the rajma into the pressure cooker along with 4-5 cups of water and spices like bay leaf, cinnamon stick and salt. pressure cook for 6 whistles or until rajma turns soft. Here's How You Can Make Punjabi-Style Rajma Chawal Rajma Chawal Recipe: To begin with, take a large container and soak rajma for overnight or at least 8 hours. add 1 bay leaf, 1 black cardamom, 1 tsp salt and 4 cup water. drain off the water and transfer to a pressure cooker. Open and check the doneness of the masala. firstly, soak 1 cup rajma in enough water for 12 hours. Once the tomatoes start wilting, add garam masala, mix and then cover and cook on low to medium heat to ensure that tomatoes are fully done. As soon as you add tomatoes, the wok will automatically get de-glazed. Now let the tomatoes cook on medium heat. To ensure no burning, keep splashing water if needed and de-glaze the wok/pan and scrape any spices sticking to the bottom.Īdd the tomatoes now and stir to combine. Keep sautéing in between patiently for the next 10-12 minutes. Add the turmeric, red chilli powder, coriander powder and some salt in that order, and mix everything. Heres How You Can Make Punjabi-Style Rajma Chawal Rajma Chawal Recipe: To begin with, take a large container and soak rajma for overnight or at least 8 hours. The onions will start turning golden brown now with some oil oozing on the side.
Then add the onions and continue sautéing for the next 12-15 minutes on medium heat. Once the seeds sizzle, add the ginger garlic paste and sauté for 10 seconds. So this time I thought of making in restaurant style which is more creamy and yummy, somewhat similar to gravy texture of butter chicken. Heat oil/ghee in a wok or large pan which is deep enough, and then add cumin seeds. Make home Rajma Masala Restaurant Style recipe with step by step instructions Rajma masala also known as rajma chawal commonly in North-India.I have made this dish several times home. While the rajma is getting boiled, start making the gravy. Take the pressure cooker off heat but don't open it yet. When the rajma is done, you can literally smell it from the cooker/pot. If using an instant pot, cook on high pressure for 30 minutes. After the first whistle on a medium high flame, turn the heat to low-medium and cook the rajma for 20 minutes. This will be about 4-5 whistles depending on your pressure cooker. Boil the rajma in a pressure cooker with a pinch of salt for 20 minutes. Image source: prestigesmartchef.Soak rajma in water overnight or for at least 4-6 hours. Halwai Style Chhole Recipe | Chhole Recipe/Chickpea Recipe.Dal Makhani Recipe | Dal Makhani In Restaurant Style.Serve it with jeera rice or plain rice or with roti. Now your rajma is ready to serve with chawal. If you are going to serve rajma with roti then you can dry up water on a high flame.
If not, then cover the lid again and cook it again for 3 to 4 whistles.Ĭheck rajma, if it melts in mouth, then it will be ready for the next step.Īdd garam masala powder and dry mango powder, mix it and at this stage you can taste the salt, chili and the consistency of your gravy. Simmer the flame and release the pressure and check whether rajma is tendered well or not. Let the rajma cook on low to medium flame and cook it till 6 to 8 whistles or more. Now add butter, mix it and then cover the lid. Give it a boil on a high flame and add ginger and garlic. Till now, Rajma Chawal is my comforting food and thus I make it very often at home. Mix it well.Īdd spices like red chili powder, turmeric powder, coriander powder and mix them well again with the kidney beans.Īdd cumin seeds, black peppercorns, bay leaf, cloves. Now add chopped onions, tomatoes and green chilie. Coriander leaves = 1 tbsp, finely choppedĭrain the water of rajma and add this kidney beans in pressure cooker with enough water so that water floats about 2 inches on top of rajma.Kidney beans or rajma = 300 gm, soaked for 6 to 7 hours.Necessary Ingredients Required For Rajma Chawal Today i am going to make this rajma in Punjabi style. Kidney beans are also very beneficial for digestion. The soaked kidney beans are cooked with spices and onions and tomatoes. I am a huge fan of rajma chawal, the melting rajma in mouth and an aromatic gravy makes my mouth watering already. It is also popular in many states of India. Rajma Chawal is a very famous and tasty recipe of Punjab.