Get ready to indulge in the flavors of Jammu with our PROVEN recipe for the city's FAMOUS Rajma Chawal! This popular North Indian dish is a staple in many households, and we're excited to share our take on it. In this video, we'll guide you through a simple and easy-to-follow recipe to make the perfect Rajma Chawal at home. From the aromatic spices to the tender kidney beans, we've got you covered. So, what are you waiting for? Let's dive in and make this deliciousness together!
METHI MATAR MALAI https://youtu.be/2PEBfnWvsxQ
PANEER YAKHNI KASHMIRI https://youtu.be/MGpsij6NVHU
Nan 2 WAYAS https://youtu.be/0kkRjjc4aak
KALA CHANA MASALA https://youtu.be/x-ksH37fjUM?si=qIfFvQ5R7B5zRFpd
VARAN BHAAT https://youtu.be/CLteO5TedNY?si=aE_JiAC8eLS-xxiM
MOGAR DAL https://youtu.be/_nZ-EGmgfjU?si=bKLrD8AQrOHSTv9A
ALOO PARATHA https://youtu.be/yFaiSWP7Hp4?si=GOm4YQXAEssgoZ9a
QUNOIA SALAD https://youtu.be/FQhj6ofQTEc?si=fz-YUVYAOVtdkXtu
SAMBAR RECIPE https://youtu.be/JiGCpjXHlKw?si=u3F1eUKsrTv31JIP
Ingredients
Oil - 2-3 tbsp
Bay leaves - 2
Cardamom - 2
Cinnamon stick - 1 inch
Cloves - 3-4
Black peppercorns - 4-5
Whole spices
Onions (roughly chopped) - 2 medium
Garlic cloves - 3 big
Ginger - 1 inch
Green chillies - 2
Tomato pureé - of three medium sized tomatoes
Salt to taste
Turmeric powder - 1 tsp
Red chilli powder - 2 tsp
Coriander powder - 1 tbsp
Chaat Masala - 1 tsp
Rajma (soaked overnight) - 1 cup
Garam Masala - 1/2 tsp
Kasoori Methi - 1 tsp
Freshly Chopped Coriander leaves for garnish
Method
-In a blender jar, add the onions, garlic cloves, ginger & green chillies. Blend to a smooth paste using little water.
-In a pressure cooker, add oil, once hot add the whole spices & let it turn fragrant.
-Now add the prepared onion paste & sauté till it turns brown & completely cooked. (You can sprinkle little water if the paste sticks to the bottom)
-Now add the tomato pureé and cook the mixture till the oil separates.
-Season with salt & all the dry spices.
-Cook till oil seperates.
-Add in the soaked rajma along with 2-3 cups of water. Mix well.
-Give at least 5-6 whistles.
-Once done, let the pressure release completely.
-Add garam masala, kasoori methi & mix well.
-Let it simmer for a few mins till the rajma is well incorporated with the gravy.
-Garnish with freshly chopped coriander leaves and serve hot with rice & kurkure bhindi.
Recipe notes:
-I like to use Chitra Rajma for this recipe.
-To make the tomato pureé, blanch the tomatoes, peel the skin, grind to fine paste & strain to remove the seeds.
-Rinse the soaked rajma thoroughly before use to remove its bitterness.
-Make sure to add a good amount of spices to the gravy to make the rajma flavorful.
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