Rajma is popular Punjabi dish; which is made from red kidney beans, onion tomato paste and flavored spices . This is predominantly served with Jeera rice.
- Red kidney beans(rajma) – 1 cup
- Tomato -3 to 4 fresh puree
- Whole red chill – 2 pieces
- Onion -2 grated
- Asafoetida/hing – 1 pinch
- Red chili – 1 tsp
- Ginger and garlic paste – 2 tsp
- Garam masala – 1/2 tsp
- Rajma masala – 1 tsp
- Fresh cream/butter – for garnishing
- Coriander leaves – 1 tsp for garnishing
- Whole clove – 3
- Cardamom – 1 to 2
- Bay leaf – 1 to 2
- Salt- as per taste
- Cashew nut powder – 1 tbs optional
- Cooking oil – 1 tbs
- Ginger- 5-6 jullianne
- For Jeera Rice
- Basmati Rice-1cup
- Jeera-1 tsp
- Bay leaf – 1 to 2
- Black cardamom – 1 to 2
- Salt-1/2 tsp
- Ghee/ cooking oil-2 tbs
- Star anaise – 1
- Coriander leaves -2 tsp
Step 1 – Wash and soak rajma with sufficient water(5-6 cup water) for 8-10 hours/overnight.
Step 2 – After 10 hours wash rajma in fresh water and put on pressure cooker, add 4 cup water, salt and give 5 whistles, after that cook in low flame 3-4 minutes. Switch off flame and cool it.
Step 3 – Heat nonstick pan then add oil. Add cumin seeds, when cumin seed crackle add bay leaf, cloves then add grated onion fry until turns brown. Add ginger garlic paste and cook until rawness gone, add all spices red chili powder rajma masala , salt then add tomato puree mix it proper and cook for 2 to 3 minutes until oil float on tomato then add rajma with the cooking liquor,mix it and cover it simmer on low flame for 8 to 10 minutes .
Step 4 – Open lid add garam masala,cashew nut powder mix it,remove from heat and garnish with and coriander leaves, julianne and ginger.
Step 5 – Wash rice and soak for 30 minutes.
Step 6 – Heat ghee in a nonstick pan. Add cumin seed, bay leaf, cardamom, cinnamon, star anise, whole black paper. When cumin seed crackle add rice mix and gentle cook until rice coats with ghee. Add 2 cups water, salt and mix it gently then boil it, when boiling starts cook it in low flame and cover it and let it cook for 10 minutes .Open lid and check when water has been completely absorbed rice is ready remove from heat and cover it for more 10-15 min .Garnish with coriander leaves and serve with Rajma Masala.