This is one of the most popular comfort foods of North India, specially Punjab.But now it has become the comfort food of many home.
During my college days in Delhi, we use to gorge on the street rajma chawal anytime. It was soo delicious and filling. Here I am sharing with you guys the simplest and the tastiest form of rajma.. You can serve this curry with rice or paratha.
Preparation time : 8-10 hours
Cooking time : 40 minutes
Ingredients
- Rajma : 2 cups boiled
- Bay leaves( tez patta) : 1
- Cinnamon ( dal cheeni) : 1
- Onions : 2( blended into paste) and 1 chopped
- Tomato puree : 1 cup
- Ginger garlic paste : 2tbsp
- Cloves ( long) : 2
- Chilly powder : 2tbsp
- Coriander powder : 1 tbsp
- Garam masala : 2 tbsp
- Zeera : 2 tbsp
- Salt
- Zeera powder : 2tbsp
Method
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In a large bowl soak the rajma for atleast 8 hours or overnight.
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Now in the pressure cooker add the rajma with fresh water. Add bay leaves, cinnamon, cloves and salt.
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Cook it nicely. It can be checked by pressing the rajma with your fingers, it should get mashed easily.
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Once it is cooked. Keep it aside
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Heat oil in a pan. Add chopped onions. Saute it properly. Now add tomato puree, ginger garlic paste, salt, coriander powder, chilly powder, Zeera powder. Saute for good 2-3 minutes. When the oil starts oozing out, it means it’s done.
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Now add the rajma to it with the stock . Cook for some time, till the boils come.
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The curry will thicken at this stage. You can press some beans with the spatula and add water according to your consistency.
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Cook for 2-3 minutes.
Garnish with coriander, onion rings and serve hot with rice..
