Hey...
You know what... My Husband likes Rajma a lot.. and after marriage , and in his company even i have started lyking it a lot... but I was really bored of cooking and eating the same way.. So i thought to make it the punjabi way... I have my dear childhood friend who is Punjabi (She is Arun, this is what we call her wid love )... so i asked her how she prepares Rajma... So we will make it her style.. And I am very sure you all will really love it..
So Lets Start..... Firstly we will move on wid the ingredients :
Ingredients :
1 . Rajma (soaked overnight or 5-6 hours. Boil them with garam masala and salt) 250 gms
2. Tomato Paste ( Normal Tomatoes grinded )
3. Tomato Puree ( Boil Tomatoes , Grind in mixer , wid the peel , for yummy thick gravy )
4. Onion Paste ( 1 Medium sized onion )
5. Ginger , Garlic and Green Chillies Paste (2 Tablespoons)
6. Bay Leaves/ Tez Patta ( 1 )
7. Black Cardamom / Badi Elaichi (1)
8. Cinnamon Stick (1 Inch ) or Powder 1 Teaspoon
9. Garam Masala 1 Teaspoon
10. Coriander Powder
11.Tumeric Powder 1/2 Teaspoon
12. Red Chilly Powder 2 Teaspoon
13. Salt as per your taste (Don't forget that you have some salt in boiled Rajma too )
14. Oil 2-3 Tablespoon
15. Fresh Green Coriander leaves for Garnish
16. A small cube of butter
So Come On Lets Start with Cooking...
Firstly , Add Oil in a wok or kadhai. Heat it on medium flame. Now add Garam Masala , Tez patta , Cinnamon powder or stick , and Badi elaichi (one by one).. Saute for 2-3 seconds , u will smell a pleasant fragrance of spices.... Now this is the time to add the Ginger/Garlic/Green Chillies Paste.. Saute for 2 minutes it will turn light brown or say slight golden in colour.
Now , Add the Onion Paste and saute. Also do add the salt (say 1 teaspoon). This will help in turning the paste golden in half time.. Once it is in light shade of brown/golden add Turmeic and Chilly powder. Saute for a minute and then add 1/2 cup of water. This should be done on slow or medium frame.
Once the water has dried up to the extent that you are able to see some oil over the gravy add the tomato paste and puree one after the other in a gap of 2-3 minutes. Keep sautéing.
Add water when you see oil and repeat procedure for 2 times. On the Third time when you see oil on the gravy , add boiled Rajma with the same water and cook for another 10 mins. Once again you will be able to see oil on the gravy.. This is the sign of a properly cooked and sautéed gravy.
Your Rajma is Ready to Relish Now.. So take out the Rajma in a serving dish. Garnish with freshly cut coriander leaves and butter cube.
You know what... My Husband likes Rajma a lot.. and after marriage , and in his company even i have started lyking it a lot... but I was really bored of cooking and eating the same way.. So i thought to make it the punjabi way... I have my dear childhood friend who is Punjabi (She is Arun, this is what we call her wid love )... so i asked her how she prepares Rajma... So we will make it her style.. And I am very sure you all will really love it..
So Lets Start..... Firstly we will move on wid the ingredients :
Ingredients :
1 . Rajma (soaked overnight or 5-6 hours. Boil them with garam masala and salt) 250 gms
2. Tomato Paste ( Normal Tomatoes grinded )
3. Tomato Puree ( Boil Tomatoes , Grind in mixer , wid the peel , for yummy thick gravy )
4. Onion Paste ( 1 Medium sized onion )
5. Ginger , Garlic and Green Chillies Paste (2 Tablespoons)
6. Bay Leaves/ Tez Patta ( 1 )
7. Black Cardamom / Badi Elaichi (1)
8. Cinnamon Stick (1 Inch ) or Powder 1 Teaspoon
9. Garam Masala 1 Teaspoon
10. Coriander Powder
11.Tumeric Powder 1/2 Teaspoon
12. Red Chilly Powder 2 Teaspoon
13. Salt as per your taste (Don't forget that you have some salt in boiled Rajma too )
14. Oil 2-3 Tablespoon
15. Fresh Green Coriander leaves for Garnish
16. A small cube of butter
So Come On Lets Start with Cooking...
Firstly , Add Oil in a wok or kadhai. Heat it on medium flame. Now add Garam Masala , Tez patta , Cinnamon powder or stick , and Badi elaichi (one by one).. Saute for 2-3 seconds , u will smell a pleasant fragrance of spices.... Now this is the time to add the Ginger/Garlic/Green Chillies Paste.. Saute for 2 minutes it will turn light brown or say slight golden in colour.
Now , Add the Onion Paste and saute. Also do add the salt (say 1 teaspoon). This will help in turning the paste golden in half time.. Once it is in light shade of brown/golden add Turmeic and Chilly powder. Saute for a minute and then add 1/2 cup of water. This should be done on slow or medium frame.
Once the water has dried up to the extent that you are able to see some oil over the gravy add the tomato paste and puree one after the other in a gap of 2-3 minutes. Keep sautéing.
Add water when you see oil and repeat procedure for 2 times. On the Third time when you see oil on the gravy , add boiled Rajma with the same water and cook for another 10 mins. Once again you will be able to see oil on the gravy.. This is the sign of a properly cooked and sautéed gravy.
Your Rajma is Ready to Relish Now.. So take out the Rajma in a serving dish. Garnish with freshly cut coriander leaves and butter cube.
Yummy.... Will try soon
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