Tuesday, November 7, 2017

Posted by Mala at 12:00:00 AM No comments
This a favorite curry/gravy in Punjab, and not only rotis, no meal can be more satiating than Rajma and hot Basmati rice. Made with simple spices, this is a very healthy legume. Lowers cholesterol, good for diabetics, improves memory, boosts energy, is replete with antioxidant properties, is a treasure bhandaar of proteins, prevents hypertension and it is also very good for hair and skin. I am sharing a recipe of my daughter here...
She chose to make it in a slow cooker, but we can always soak it overnight, and pressure cook.
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                                                  Rajma - 3 cups (soak over night, and pressure cook till done)
                                                 Onions - 2, chopped
                                                 Tomatoes - 5-6, chopped
                                                 Ginger paste - 2 tsps
                                                 Garlic paste - 2 tsps
                                                 Turmeric powder - 1 tsp
                                                 Rajma masala powder - 4-5 tsps
                                                 Salt to taste
                                                 Cooking oil - 3 tbsps
                                                 Coriander leaves/cilantro for garnishing
                                                 Jeera for seasoning - 3 tsps

                                    Recipe Cuisine: North Indian; Category: Lunch/dinner
                                    Prep time: 20 mts; Cooking time: 30-45 mts

                                                                         Serves 6

                                          Heat a non stick pan, add oil and season jeera

Add the chopped onions and saute

Then add turmeric powder, ginger and garlic pastes

Now add the chopped tomatoes, saute till they become  partly mushy, and add the rajma masala powders. This is purely optional. My daughter had this special masala at home, otherwise, we can add our usual chilli, dhania and jeera powders, and in the end add some garam masala powder too.

Let everything become well sauteed and mushy

Salt to taste added

 In the meantime, rajma in the slow cooker is cooked. If you have pressure cooked it, add it to a pan, or use that cooker itself as a pan.

To the cooked rajma, add the tomato-onion sauteed mixture

Allow the whole thing to simmer for 10 minutes on slow flames.

Garnish with coriander leaves/cilantro

 Serve with rotis.

This post first appeared in www.malpatskitchen.com



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