Shahi Rajma recipe!

Sorry for the the long absence folks, been very busy with home and family. But now I am back with my children’s favorite Rajma recipe! 🙂

Cooking time: 20 – 25 minutes

Serves: 4 people

What do you need?

2 cups Kashmiri Rajma

2 tbs ghee/oil

Pinch of Cumin seeds

2 leaves tej patta

2 tbsp chana masala

½ tsp amchoor

Very little Asafetida (hing) based on your taste

1/4 tbs chili powder,

1/2 tbs coriander / dhania powder,

1/4 tbs garam masala,

6 large tomatoes

3 – 4 green chilies

Salt and turmeric 

Half an onion – finely chopped (optional)

Few cloves of garlic (optional)

Few pieces of ginger (optional)

How to make the Rajma?

Soak Kashmiri Rajma overnight. Pressure cook with salt for 3 whistles in full flame and 4 whistles in slow flame, with salt. Boil 6 large tomatoes with 2 onions 3-4 green chillies, 2 ginger and 10-12 pcs of garlic with just 1/2 cup water. Now let it stay for 3 whistles on slow flame. Remove the water, make a paste of the boiled tomatoes and rest.

Add the oil to the kadai. Add hing and tej patta add the paste fry till the oil separates. Now add 2 tsp of channa masala, 1 tsp dhania powder, 1/2 tsp amchoor, 1 tsp red chilli powder, 1/4 tsp haldi (turmeric). Then add 1/2 cup water. Fry till the water dries and the oil again separates. Add the Rajma.. Mash a little, add 4-5 tsp table butter. Mix well, add freshly cut coriander leaves and finally squeeze some lemon juice.

Your spicy and delicious Rajma is ready – serve with jeera rice or white rice! Do let me know if you have any questions or your feedback after you have tried this recipe!!

This entry was published on December 29, 2012 at 10:49 am and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Shahi Rajma recipe!

  1. Pingback: Shahi Rajma recipe! | yummy mummy's kitchen

  2. I absolutely Love Rajma -rice

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