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!!

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