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Rajma Recipe

   RAJMA

      INGREDIENTS:

      Kidney beans/Rajma  -    250gm
      Onion  -    3 (Finely chopped)
      Tomatoes -      2 (Finely chopped)
      Ginger garlic paste  -  2 teaspoons
      Turmeric powder  -  2 teaspoons
      Kashmiri red chili powder  -  2 teaspoons
      Coriander powder  -  2 teaspoons
      Tikhalal chilli powder  -  ½ teaspoon
      Sugar  -  1 pinch
      Oil  -  6 teaspoons
      Cumin seeds  -  ½ teaspoon
      Asafoetida/Hing  -  1 pinch       
      Garam masala powder  -  1 teaspoon
      Salt  -  According to taste

     METHOD:
      
      Soak kidney beans/rajma in plenty of water overnight.
      Add Rajma and 700ml water in the pressure cooker.
      Close the lid and bring up to high pressure.
      Cook for 8 to 10 whistles on a high flame.
      Then release the pressure.
      And add salt (According to taste).
      And again cook on high pressure for 1 to 2 whistles.
      Take two tomatoes and finely chop the tomatoes.
      Take three medium size onions and finely chop the onions.
      Take a small bowl
      And add two teaspoons of Turmeric powder.
      Add two teaspoons of  Kashmiri red chili powder.
      Add two teaspoons of  Coriander powder.
      Add half teaspoon of  Tikhalal chilli powder.
      Add some water and make a paste.   
      Heat a karahi or a pan and add 6 teaspoons of oil.
      Add ½ teaspoon of Cumin seeds.
      Add 1 pinch of Asafoetida/Hing.
      Saute Cumin seeds until to release aroma.
      Then add finely chopped Onion.
      Fry the chopped Onion until it's translucent.
      Now add Ginger Garlic paste.
      Stir and fry till nice aroma comes out. 

    RAJMA                      

  1. Rinse 250gm kidney beans/rajma in clean water  for 4 to 5 times. 

        2. Put a lid on it. Soak kidney beans/rajma in plenty of water overnight.


       3. Soaked overnight.


       4. Add Rajma and 600ml water in the pressure cooker.


        5. Close the lid and bring up to high pressure.
            Cook for 8 to 10 whistles on a high flame.


        6. Then release the pressure and add salt (According to taste). 


        7. And again cook on high pressure for 1 to 2 whistles.


        8. Take two tomatoes. 


        9. Finely chop the tomatoes.


        10. Take three medium size onions and finely chop the onions.


        11. Ginger garlic paste two teaspoons.


        12. Take a small bowl and add two teaspoons of Turmeric powder.


        13. Add two teaspoons of  Kashmiri red chili powder.


        14. Add two teaspoons of  Coriander powder.


        15. Add half teaspoon of  Tikhalal chilli powder. 


        16. Add some water.


        17. Make a paste.      


        18. Heat a karahi or a pan.


        19. Add 6 teaspoons of oil.


        20. Add ½ teaspoon of Cumin seeds.


        21. Add 1 pinch of Asafoetida/Hing.


        22. Saute Cumin seeds until to release aroma. Then add finely chopped Onion.


        23. Fry the chopped Onion until it's translucent.


        24. Now add Ginger Garlic paste.


        25. Stir and fry till nice aroma comes out.


        26. Now add chopped Tomatoes.


        27. 














        33. 







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