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 !
Ingredients:
Rajma – 1 cup
Paneer cubes –
1 cupFine 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.
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.
Cook’s Note:
- The pressure cooking time will vary depending on the
rajma variety.
- 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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