![]() Ladle onto boiled rice and voila, your rajma chawal is ready!.Add 1 tsp kasuri methi powder and 3 tbsp fresh cream.Mash some beans using a spoon to thicken the gravy. Stir the mixture well and allow it to simmer, stirring intermittently till the curry thickens.Next, add in 2 cups of the rajma broth with some salt, as required.Strain the rajma beans, add them to the pan and saute for about a minute. Saute the mixture well until the fat starts to separate from it.Add ¼ tsp haldi, ½ tsp chilli powder, 1 tsp dhania powder, ½ tsp garam masala and a pinch of hing.Stir in the tomatoes and saute until they soften.Add the chilli-ginger-garlic paste and saute for a few seconds until the raw smell subsides.Add in the onion and saute until golden brown In a bit of oil and butter, add ½ tsp jeera and allow it to crackle. ![]() Prepare a paste of 6 cloves of garlic, a 1 inch piece of ginger and 2 green chillies.Finely chop one large onion and 2 large tomatoes. Drain and pressure cook the rajma with 4 cups of water for about 20 minutes. ![]() Rinse the soaked rajma beans in a colander under running water. ![]() Soak a cupful of rajma beans overnight for that melt in your mouth texture. ![]()
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