Rajma Chawal is North Indian meal that is cooked using Red Kidney Beans. It is mainly a Punjabi Cuisine that is generally served hot with rice (Chawal). It is one of the favourite recipes of kids You can also serve it with naan or paranthas. Here is a step by step guide to cook rajma and rice.
- 1 cup Rajma (Soaked Overnight)
- 4 Onion
- 1 Tomato
- 15 cloves of Garlic
- 1 Green Chili
- 1 tbsp Ginger (Grated)
- 1 tbsp Red Chili
- 1 tbsp Turmeric Powder
- 1 tbsp Garam Masala
- 1 tbsp Coriander Powder
- 1 tbsp Cumin Seeds (Jeera)
- 2 tbsp Oil
- 1 tbsp Coriander Leaves (Finely Chopped)
- Salt to Taste
Make the paste of Onions and take it in a bowl. Then make the paste of tomatoes.
Heat oil in a pressure cooker and add cumin seeds, fry for 2-3 minutes.
Add grated garlic and ginger. Then add onion paste. Fry until it becomes golden brown.
Add tomato paste. Stir for 3-4 minutes. Then add all the spices to this masala.
Add 3-4 cups of water and soaked rajma to the cooker.
Now close the pressure cooker and cook for about 30-40 minutes at low flame.
Turn off the nob, let it cool. Then garnish cooked rajma with coriander leaves. Serve hot rajma curry with rice.
- Rajma should be soaked for about 6-7 hours.
You may also like to visit our Jeera Rice Recipe: www.cookwithemotion.com/jeera-rice