A North Indian Punjabi style Rajma in a very simple way. You can enjoy the spicy and tangy rajma with steamed rice or jeera rice.



Preparation And Cooking Time

50 Min.



Cooking Method :   

1 cup Rajma soaked for 6-8 hours or overnight

1 cup chopped onion

1 cup chopped tomato

2 green chili chopped

2 tsp homemade garlic ginger paste

1/4 cup chopped fresh coriander

1/2 cup beaten curd

1 tsp cumin seeds

1 and 1/2 tsp red chili powder

1 tsp coriander powder

1/4 tsp turmeric powder

1/2 tsp garam masala

2 tsp salt or to taste

2 tbsp oil

1.      Boil rajma and use same water, add 1+1/2 tsp salt. Take 7-8 whistles on medium flame.

2.      Heat oil in a wok and crackle the cumin seeds.

3.      Add ginger garlic paste and cook for 2 minutes.

4.      Add green chili.

5.      Add onion and cook it for 3-4 minutes.

6.      Add red chili powder, coriander powder, turmeric powder and reaming salt.

7.      Cook for 5-6 minutes on low flame or until it leaves oil.

8.      Add tomato and cook it till it become soft.

9.      Add 2 tbsp water and cook on low flame.

10.  Now add beaten curd and mix well.