Hey guys your welcome once again on my new blog today I am making Rajma Recipe, and I am sharing the exact same recipe of the rajma that is made in my home kitchen, With perfect consistency perfect texture and absolutely perfect taste
Rajma Recipe Method
You will get really amazing rajma recipe by this method
Special Recipe My Special Chutney
And I will give you a special recipe there is my special chutney which I make a specially with Rajma chawal, To top the Rajma chawal with the chatni and ghee on top eating it like this is an absolute delight, and I am going to show you our all how to make Rajma recipe in perfect Punjabi style and Rajma recipe from my kitchen
Ingredients for Rajma
- 200 gram Rajma
- Salt as per taste
- One tablespoon Kashmiri red chilli powder
- 1 table spoon spicy red chilli powder
- 1 tablespoon coriander powder
- 1 table spoon cumin powder
- 1/2 tablespoon garam Masala
- Roasted kasuri methi
- Coriander leaves
- 50 Gram oil
- 3 Onion
- 4 Tomato
- One table spoon cumin seed
- 1/4th table spoon turmeric powder
- 2 Bay leaves
- 1 inch cinnamon sticks
- A black Cardamom
- 3 Table spoon Ginger Garlic and Green chilli paste
How To Make Rajma Recipe
First of all to make Rajma recipe here I have 200 gram Rajma I am using brown rajma today if you want you can even use the red Rajma, That taste really very good to, Now nicely wash this rajma you have to soak them for 6 to 8 hour in open in water, otherwise if you are in a Hurry then you can even soak them in hot water for 3 to 4 hours, After soaking rajma your rajma will swell up nicely like this
How to cook this Rajma
Now let’s see how to cook this Rajma, Now firstly I am going to boil this rajma in pressure cooker add the rajma in the pressure cooker along with that add fresh water in the rajma don’t add the water that you soaked the rajma in, The level of the water should we want to 1.5 inch above the level of Rajma,
Now we add a pinch of salt to this and cover the lid of the pressure cooker, And you have to cook this rajma on high flame until the first whistle, It may take about 7 to 10 minute, Once your pressure cooker gets one whistle then lower the flame, Then cook the rajma for two more whistles as in for 10 to 15 minutes more
So that your rajma is cooked nicely, Once you have cooked the rajma turn the stove off, Let’s the cooker gets depressurised by letting the steam settle naturally, the steam of the cooker has settled let’s check it I have check the whistle steam has settled, Let’s uncover the lid and check, so you can see that our rajma is nicely cooked,
let’s prepare for its Rajma masala
Now I am also pressing the rajma like this to check, Our rajma is nicely cooked now let’s prepare for its masala, First of all for the masala I am making birista I am adding 6-7 table spoon of oil to a pot, And heat the oil nicely once your oil is hot then add onions to it, I have take three medium size onion like this hare, Add this onions into hot oil and you have to fry these onion on medium flame until they are golden brown
And keep this stirring in between at regular intervals so now you can see that I have fried this onion while stirring in between until it’s golden brown in colour, Fry it just until this stage don’t let it become two dark at this stage take out the fried onion using tongss or spatula, And add it to a sieve and then press lightly on top the drain out excess oil now add this onion to a mixer grinder jar and add a little water and you have to prepare a paste of these fried onion,
You can also like this wonderful recipe
I have nicely blended the fried onions. And you can see that our brown onion paste ready, Now into a pot add 2-3 tablespoon oil and heat it up nicely now we will add to this add one table spoon cumin seed, to bay leaves, 1 inch cinnamon sticks, now we take a black cardamom and lightly crush it like this and then add that too.
And quickly stir all the whole spices nicely. now we have to add 3 table spoon ginger garlic and green chilli paste. And saute the ginger garlic on medium flame nicely for 1 – 3 minutes until they are properly cooked., I have sauted the ginger and garlic properly now we will add 1/4th table spoon turmeric powder to this and stir it nicely for 30 second. Now I have add pureed for tomato hare, and add salt to taste.
One tablespoon Kashmiri red chilli powder 1 table spoon spicy red chilli powder 1 tablespoon coriander powder 1 table spoon cumin powder and add 1/2 tablespoon garam Masala and stir well., And along with that at the brown onion paste that we have made earlier., And again stir nicely, now you have to cook this masala nicely for a good 10 to 15 minutes in low flame, cook this masala nicely until the oil separates from the masala.
Cook this masala really well while stirring. roasting is very important in this recipe and only then will you get the real depth of flavour from this recipe., In between at any stage if you feel that the masala is dry then you can add a splash of hot water to this and cook it further. Now you can see that I have nicely cooked in this masala the oil has nicely separated from the masala you have to roasted this masala up to this stage.now to this add the cooked rajma that we cooked earlier and stir well
Now cook the rajma on high flame until it comes up to the boil. Once the rajma is boiling then cover it and turn the flame to medium low. and you have to cook the rajma with the masala nicely for 20 to 25 minutes. by doing this process you are rajma masala rajma stock everything will melt into each other and develop flavours,, and the rajma consistancy texture and flavour of your rajma will mature and sign through beautifully. In between you can lift the lid and stir it gently like this.
And continue to cook the rajma like this on medium low flame for 20 to 25 minutes. It’s been 25 minutes let’s check the Rajma.you can see that the appearance and the thickness of Rajma has completely changed after cooking it for about 25 minutes.
To make the texture of the gravy even better I am giving you a tips here
Mesh about 5 to 10% of Rajma recipe using the back of your spoon like this by doing so the stretch in rajma will get released in the gravy, and this gravy will get even Richer and the taste of Rajma will fur other penetrate into the gravy. And Rajma will get a really amazing texture. So now our rajma is almost cooked.at this stage taste it and adjust the salt as per your taste.
Add a sponge of roasted kasuri methi. A pinch of homemade garam Masala, and add lots of fresh job coriander leaves to this Rajma recipe. stir it nicely. Now you can see how beautiful our rajma recipe is looking, And our delicious Punjabi style rajma is ready, so our Punjabi style rajma is ready and the taste really beautiful and they are a lot of fun to eat. Consistency texture flavour will be absolutely perfect.
Something that you have to keep in mind here.
firstly when you cook the rajma keep in mind not the overcook the rajma at the initial stage if you over cook the rajma then letter when we cook it in gravy for half and three half hour your rajma will dis integrate. In this gravy and Rajma will kind of disappear.
So keep this in mind.
Secondly the ratio of onion to tomato is very important you may have seen that I have used 3 medium size onion and 4 medium size tomatoes use this exact ratio. even if you are making a large batch of Rajma then also maintain same ratio. With this ratio the flavour and colour and everything will always come perfect. The brown onion paste give a nice roasty flavour, and it’s result in a really amazing gravy for Rajma.
So I have saw you how to make Rajma perfectly in Punjabi style like they are made at home they are maybe different methods of each household this is the method of my household which I really love a lot.
Now the bonus recipe that I had sawn you the chutney that I especially make. Which you can add on rajma and top it with onions it taste it different level amazing.
Let’s see how to make the chutney
Into a mixer grinder jar take one cup mint leaves, one cup fresh coriander leaves 1/3 Cup spring onion greens 1 medium size onion 3,4 spicy green chillies, 3,4 cloves of garlic, one tablespoon jaggery, one tablespoon tamarind, half table spoon pome granite powder or dried pomegranate 1 table spoon cumin powder, one table spoon black salt, salt to taste, add one ice cube to remain the colour, and add some water to nicely grind it,
So now nicely grind this chutney, you can blind it fine to however I live it a little coarse it’s even more fun to eat like that, so our special chatni ready,
Now I can’t wait to have this so let’s plate our Rajma chawal,
so friends did you see how easy it is to make Punjabi style Rajma recipe, just keep in mind that few tips that I have told you,and very easily you can make Punjabi Home style Rajma chawal at your home.
And definitely try this chatni recipe with Rajma chawal you will love having it and onion with it and don’t forget to add the dollope of hot ghee to it. It will just go to the next level.
friends definitely try this Rajma recipe at your home and tell me in the comments box how did you like this recipe and share this blog with your friends and family, and hit the subscribe button if you have like this recipe.
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