RECIPES
Crafting Future Structures with a Taste of Goldiee
Rajma Chawal
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For the ultimate comfort rajma, slow-cook soaked kidney beans with whole spices until completely soft. Sauté a finely pureed onion-ginger-garlic base and fresh tomato paste in ghee, season with kashmiri chilli and rajma masala, combine with the beans, and simmer until thick and luscious.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings
4
Diet
veg
Cuisine
North Indian (Punjabi)
Ingredients
- Boiled rajma
- 3 tbsp Ghee
- Pureed onions, ginger-garlic paste, tomato puree
- 2 tsp Rajma Masala
- 1 tsp Kashmiri Red Chilli Powder
- ½ tsp Turmeric Powder
- Salt to taste
List of Ingredients for Garnish
Finely chopped coriander leaves, sliced raw onions, and a wedge of lime on the side
Instructions
- 01 Pressure cook the soaked rajma with water, a bay leaf, and salt for 5-6 whistles until fully tender. In a separate pot, cook the washed basmati rice with water and a teaspoon of ghee until fluffy; set aside.
- 02 Heat ghee in a deep pot, add cumin seeds, and let them crackle. Add the pureed onions and cook on medium flame until they turn deep golden brown.
- 03 Add the ginger-garlic paste and sauté for another minute, then pour in the fresh tomato puree. Cook until the ghee begins to separate from the masala paste.
- 04 Stir in the kashmiri red chilli powder, turmeric, rajma masala, and salt. Mix well.
- 05 Pour the boiled rajma along with its water into the masala pot. Mash a few kidney beans against the sides to build a thick, velvety body for the gravy.
- 06 Bring to a boil, then cover and simmer on low heat for 15 minutes until the gravy is completely thick and glossy. Pour generously over a bed of hot basmati rice and garnish with coriander.
20 Mins
