Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, rajma chaawal. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Rajma Chaawal is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Rajma Chaawal is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have rajma chaawal using 24 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Rajma Chaawal:
- Make ready 3/4 cup Rajmaa (White Rajmaa)
- Make ready 2 cups Water
- Prepare 1 cup (2 medium onions) Onion Puree
- Prepare 1 1/4 cups (2 medium tomatoes) Tomato Puree
- Get 1 heaped tbs Ginger Garlic Paste
- Make ready 1/2 tsp Turmeric Powder
- Prepare 1 tsp Spicy Red Chilli Powder
- Prepare 1 tsp Kashmiri Red Chilli Powder
- Make ready 1 1/2 tsp Coriander Powder
- Make ready 1/2 tsp Punjabi Garam Masala
- Get 1 tbs Kasuri Methi
- Prepare To Taste Salt
- Make ready 1 tbs Homemade Ghee
- Get 1 tbs Cream (Malai)
- Make ready To Taste Salt
- Prepare as needed Chopped Coriander Leaves For Garnishing
- Get Ghee As Required Homemade Butter
- Prepare Whole Spices For Tempering :
- Take 3 tbs Oil
- Make ready 1/2 tsp Cumin
- Make ready 2-3 Cloves
- Prepare 2 sticks Cinnamon (1″ each)
- Make ready 1 Black Cardamom
- Prepare 2 Bay Leaves
Instructions to make Rajma Chaawal:
- To make Rajmaa Chaawal, soak the rajma overnight or for about 8 hours. This will give about 1 1/2 cups soaked rajmaa.
- Next morning, drain out all the water and transfer the rajma to a pressure pan.
- Add 4 cups water and close the lid. Pressure cook for 8 whistles on high flame and then on low heat for 7-8 minutes.
- In the meantime, heat a kadhai and add oil to it. When it heats up, add the whole spices.
- When they splutter, add the onion puree and saute for about 4-5 minutes.
- Add the ginger garlic paste and saute further for a few more minutes.
- Next, add the tomato puree and the turmeric powder, red chilli powders, coriander powder.
- Mix well and saute the mixture. Cover and cook on low heat, stirring occasionally till the mixture thickens and is well cooked.
- Uncover and add the Punjabi garam masala cooked rajmaa with the water in which it was cooked.
- Add salt to taste and water as required to get a medium thick gravy.
- Bring it to a boil and check seasoning. Add the cream and some homemade butter or ghee at this stage and stir.
- Slightly heat a small kadhai, switch off the heat and add the kasuri methi to it.
- This will crisp up the methi leaves. Crush them into a fine powder with your fingers and add to the prepared gravy. Give it a good mix.
- Garnish with chopped coriander leaves and serve this delicious Rajmaa with some Chaawal (Jeera Rice) topped with ghee, alongwith some salad of choice!
So that is going to wrap it up with this exceptional food rajma chaawal recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
