punjabi rajma recipe

firstly, soak 1 cup rajma in enough water for 12 hours.

drain off the water and transfer to a pressure cooker.

add 1 bay leaf, 1 black cardamom, 1 tsp salt and 4 cup water.

pressure cook for 6 whistles or until rajma turns soft.

in a large kadai heat 1 tbsp ghee and saute 1 tsp cumin, 1 inch cinnamon and 5 cloves.

add in 1 onion and saute well.

further, add 1 tsp ginger garlic paste, 1 chilli and saute until the onions turn golden brown.

now add 2 cup tomato pulp. to prepare tomato pulp, blend 3 large tomatoes to a smooth puree.

mix well making sure the spices are combined well.

cover and cook for 10 minutes, or until the tomato pulp has thickened.

stir occasionally, and continue to cook until the oil is separated.

further keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp aamchur, ½ tsp garam masala and ½ tsp salt.

saute until the spices turn aromatic

add in cooked rajma and mix well.

cover and simmer for 15 minutes or until the curry thickens.

adjust the consistency by mashing few rajma if required.

now add 1 tsp kasuri methi, 2 tbsp coriander and mix well.

finally, enjoy rajma with hot jeera rice or as rajma chawal.