Friday, 4 October 2013

Paneer Rajma Masala

The first time I bought rajma, I didn’t have any idea about it and I got it just for the looks. It really LOOKED delicious J. After coming home, I searched the web and got some recipes. After cooking it ‘n’ number of times, I have developed my own version. The whole house will be fillied with a yummy aroma whenever I cook it. Do check it out for yourself !


Rajma – 1 cup
Paneer cubes – 1 cup
Fine chopped onion – ¼ cup
Ginger garlic paste – 1 tspn
Kasoori methi – 2 tbsp
Coiander leaves – for garnish
Salt – to taste
Oil – 2 tsp
Cumin seeds – ½ tspn
To sauté & grind:

Onion – 2
Tomatoes – 3
Red chillies – 4
Coriander seeds – 2 tspn
Saunf – 2 tspn
Cloves – 2
Cardamom pods – 2
Cinnamon – ¼ inch
Mace / Jathipathri – 1 small piece
Star Anise / Annasi mokku – 1
Caper / Marathi mokku – 1 small piece
Black stone Flower / Kalpasi – 1

Cooking Method:

Soak the rajma in water overnight. Pressure cook it for 4-5 whistles. Keep aside.

Chop the onion and tomatoes. Heat 1 tspn oil in a pan and sauté all the whole spice(cardamom, cinnamon, cloves, star anise, black stone flower, caper, mace) alongwith coriander seeds, saunf and red chillies. Add the onion and fry till transparent. Switch off the stove once the tomatoes turn mushy. Cool and grind to a fine paste.

 Heat the remaining oil in a pan and add the cumin seeds. Once they crackle add the ginger garlic paste and sauté till raw smell is gone. Add the fine chopped onion and fry till golden brown.

Now add the ground paste and sauté for five minutes. Now add the cooked rajma and paneer. Add a cup of water and simmer the stove till the gravy thickens.

 Switch off the stove, add the coriander leaves and kasuri methi, mix well.

Cook’s Note:

  1. The pressure cooking time will vary depending on the rajma variety.
  2. You can adjust the number of chillies according to your taste.
Linking this to motions and emotions party , sidedish mela of cookingforallseasons.

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