How to make Rajma Chawal 


Rajma (chitra) – 1¼ cup

Oil – ⅓ cup

Bayleaf – 1no

Black cardamom – 1no

Cumin – 2tsp

Onion grated/puree – 1cup

Green chillies sliced – 1no

Ginger paste – 1tbsp

Garlic paste – 1tbsp

Kashmiri hot pepper powder – 1tbsp

Turmeric – ½ tsp

Coriander powder – 1tbsp

Tomato grated/puree – 2cups


Kasoori methi powder – ½ tsp

Garam masala – ¼ tsp

Water – 5cups approx


Wash and soak rajma nightlong or a minimum of four hours. Heat oil in an exceedingly pan, add bay. Leaf, black cardamom and cumin. Add onions and cook them until brown. Add inexperienced hot pepper, ginger and garlic paste. Saute for 3mins and so add turmeric, hot pepper powder and coriander powder.

Stir for few seconds. Add tomatoes and a few salt. currently add the drained rajma along side some additional salt. Cook the rajma for 10-12 minutes this fashion and so add water.

Bring to a boil and canopy and cook in an exceedingly cookware. Cook until it provides out a minimum of three whistles. put off the warmth and let it sit in there for one more 10-15mins.

Open the quilt add some water to correct the consistency to urge the correct thickness of the “Tari”. bring round a boil and simmer for 5mins and in the meantime add kasoori methi powder and garam masala. Check for seasoning and take away and serve.

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