RAJMA GRAVY

 

 

 

I’ve tried several recipes involving rajma beans, but what makes this one special is that it was demonstrated by one of India’s most popular Punjabi chefs. If you truly want to experience the authentic taste of any regional cuisine, it's essential to rely on trusted sources. In my earlier attempts, I experimented with rajma masala, garam masala, kasuri methi, and even added fresh cream. But now I’ve realized that authentic Punjabi rajma gravy is actually quite simple and that’s the beauty of it.It pairs perfectly with the classic combo of rajma chawal. You can also enjoy it with chapati, phulka, puri, or naan.

 

 

 

 INGREDIENTS :

 

RAJMA BEANS/ KIDNEY BEANS- 150 GRAMS

GARLIC CLOVES- 6 NOS

GINGER- 1/2 INCH

GREEN CHILLIES- 2 NOS

RED CHILLI POWDER- 3/4 TSP

TURMERIC POWDER- 1/4 TSP

CORIANDER POWDER- 1 TSP

SALT TO TASTE

CORIANDER LEAVES CHOPPED

OIL-3 TSP 

GHEE- 3 TSP

CUMIN SEEDS- 1 TSP

TOMATOES- 3 NOS

ONIONS- 2 NOS 

 

PROCEDURE :

 

1. Wash kidney beans and soak in water for over night.Discard the water after the beans softens.

 

2.Steam the soaked,softened beans in pressure cooker along with water and salt.Pressure cook for 3 whistles.

 

3.Coarsely pound green chillies,ginger and garlic cloves.

 

4.Heat oil and ghee in a pan.Splutter cumin seeds.Add the coarse paste of  green chillies,ginger and garlic cloves.

 

5.Transfer chopped onions,salt and fry till the onions turn translucent.

 

6.Blanch the tomatoes and make puree out of it on cooling.Pour the tomato paste over it.

 

7.Add in all the spice powders.Simmer in mild heat till the oil and ghee starts to ooze out.If you find the gravy bit runny,then add 2 teaspoons of gram flour slurry.

 

8.Transfer the steamed rajma beans over it boil for a minute and switch off.

 

9.Garnish with chopped coriander leaves.