Geethu's Kitchen - Edit Recipe: Rajma (bharatzkitchen)
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Author
--select--
Geethu
Mummy
Padma
Paru
Ambu
Unni
Title
links
https://www.youtube.com/watch?v=IQ2iqoykkLo
Ingredients
1.5 cups Rajma 2 tsp salt (1 tsp +1 tsp) 1 tsp. jeera 1/2 tsp garam masala 1/2 heaped tsp. roasted jeera powder 1'' cube butter Dry powder spices: 1 full tsp. dhania powder 1/2 tsp. red chilli powder 1/2 tsp. black pepper powder 1/4 tsp haldi 3/4 tsp aamchoor Whole spices: 1 bay leaf 4 cloves 1 small piece dal chini 1 big elaichi Grind together: 6 Roma tomatos 3 Thai chilis 2 inch ginger 5 cloves garlic 1 medium size onion, chopped 1.5 cups - chopped, fresh cilantro
Steps
Soak rajma for 12 hours Boil in pressure cooker with whole spices and 1 tsp salt (Water level should be one inch above rajma level) After steam comes, turn to Lo and pressure cook for 25 minutes. Let it depressurize naturally. Heat oil and fry jeera and red chillies Add finely chopped onions and fry well When it starts to brown, add a little water (1/2 cup) which allows the onions to cook for some more time without turning black. Add ground tomato paste and 1 tsp. salt. Fry well until it is a dry paste (like bharta consistency) Then add powdered spices and fry for another 3 minutes Transfer paste to pressure cooker contents; add garam masala and jeera powder and blob of butter. Place whistle and pressure cook once more; when pressure comes, switch off right away. After it depressurizes naturally, open and mix in fresh, chopped cilantro.
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