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Punjabi Rajma Recipe
Punjabi Rajma is a popular vegetarian dish, originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices and, is usually served with rice. Although kidney beans did not originate from the Indian subcontinent, it is a part of regular diet in Northern India and Nepal.
The dish developed after the red kidney bean was brought to the Indian subcontinent from Mexico. A 100 gram serving of boiled Rajma beans contains about 140 calories, 5.7 grams of protein, 5.9 grams of fat and 18 grams of carbohydrate. Rajma chawal is kidney beans served with boiled rice.
Some of the best Rajma is said to be grown in the Nepal hills, north Indian state of Himachal Pradesh and the Jammu region of Jammu and Kashmir. Rajma chawal served with chutney of Anardana is the famous dish of Peerah, a town in Ramban district of Jammu.
Going further, the Rajma of Chinta Valley in Doda district, a short distance from the town of Bhaderwah of Jammu province are said to be amongst the most popular. These are smaller in size than most Rajma grown in plains and have a slightly sweetish taste.
You can make it easily if you follow some procedure to do Punjabi Rajma Recipe at home. Today you will learn how to make Punjabi Rajma Recipe . Punjabi Rajma is very easy to prepare and its take only 15 minutes for Preparation and 45 minutes to Cook it and serve.
Preparation: 15min Cooking Time: 45min Serves: 2 – 4
List Your Ingredients to Prepare Punjabi Rajma Recipe
- Red Kidney Beans.
- Rice Bran Oil.
- Red Chilli Powder.
- Coriander Powder.
- Turmeric Powder.
- Cumin Powder.
- Garam Masala Powder.
List Your Utensils to Prepare Punjabi Rajma Recipe
- Pressure Cooker.
- Nonstick Pan.
Ingredients Quantity to Prepare Punjabi Rajma Recipe
- 1/2 cups Red Kidney Beans soaked overnight.
- 1/2 tablespoons Rice Bran Oil.
- 2 Bay Leaves.
- 2 medium Onions perfectly chopped.
- 1 inch Ginger perfectly chopped.
- 6-8 Garlic cloves perfectly chopped.
- 2 teaspoons Red Chilli Powder.
- 1 tablespoon Coriander Powder.
- 1/2 teaspoon Turmeric Powder.
- 1 teaspoon Cumin Powder.
- 3 medium Tomatoes perfectly chopped.
- Salt to Taste.
- 1 teaspoon Garam Masala Powder.
- 1 tablespoon chopped fresh Coriander.
Steps To Prepare Punjabi Rajma Recipe
1In pressure cook the beans with five cups of water in a pressure cooker till the pressure is released five times (five whistles) or till completely cooked.
2Heat the oil in a deep non-stick pan. Add the bay leaves and onions and saute till golden.
3Add the ginger and garlic and continue to saute for a minute.
4Add the chill, coriander, turmeric and cumin powders and stir. Add the tomatoes and saltand cook till the tomatoes are done and the oil separates from the masala.
5Add the cooked beans along with the cooking liquid and mix. Cook on low heat for fifteen minutes stirring in between. Adjust the salt and add the garam masala powder. Cook for five minutes.
6Garnish with the fresh coriander and serve hot with steamed rice.
Now Punjabi Rajma is Ready to Serve hot.