पंजाबी स्टाइल राजमा मसाला | How to make Perfect Rajma | Punjabi Rajma Masala | Asha And Anita

पंजाबी स्टाइल राजमा मसाला | How to make Perfect Rajma | Punjabi Rajma Masala | Asha And Anita

Rajma is part of everyday meals. Some love it with rice some with roti but making a perfect Nehru palace-style Punjabi rajma still remains a secret. The thick and tangy gravy in perfectly boiled rajma is the core of everything. In this video, you will learn How to make that perfect Punjabi rajma masala.

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Serve:3 Preparation Time: 15 Minutes Cooking time: 35 Minutes Ingredients: Rajma/Kidney beans: 170 gms Onion: 1 small sliced Ginger: 1inch grated Tomato: 3 Medium, Paste Tomato Puree: 1 tbsp Coriander Powder: ½ tsp Kasmiri Red chili powder: ½ tsp Red Chili powder: 1/3rd tsp Black cardamom: 1 crushed Green Cardamom: 2 crushed Bay leaf: 1 Salt 1 tsp Water: 600 ml Oil: 3tbsp

Steps: Soak rajma for 7-8 hrs or overnight Wash thoroughly. Take a pressure cooker, add rajma, 500 ml water, and ½ tsp salt. Pressure cook on low flame for 15 minutes. Heat a wok, add 3 tbsp oil, add bay leaf, grated ginger, cardamom (green and black) stir for a while. Add onion, coriander powder, red chilli powder, Kashmiri red chilli powder, cumin powder and stir well. Now at this stage add one tbsp of water, add homemade tomato paste, and one tbsp red tomato puree. Mix all well for a minute. Add half tsp salt, add boiled rajma, mix well, now 100 ml water. Cook on low flame for 3-4 minutes, turn off the gas and serve after 15 minutes with rice or chapati.

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