Rajma Khattewale
|
Time To Cook
|
Serving
|
Measures
|
|---|---|---|
|
Preparation Time = 10 mins. |
4 Persons | 1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g. |
Ingredients
Kashmiri rajma – 1 cup
Imli, seedless – 25 gm
Onion – 1 no.
Garlic – 10-12 cloves
Ginger, chopped – 2 tablespoon
Tomatoes – 2 nos.
Green chillies – 2 nos.
Coriander leaves, chopped – 2 tablespoon
Jeera – 1 teaspoon
Dhania powder – 1 teaspoon
Red chilli powder – 1 teaspoon
Turmeric – 1 teaspoon
Garam masala – 1 tespoon
Tej patta – 2-3 nos.
Clove – 3-4 pods
Hing – 1 pinch
Refined oil – 3 tablespoon
Salt to taste
Method
• Soak rajma overnight.
• Pressure cook rajma with sufficient water for 5-6 whistles on medium flame or until it is done or becomes soft.
• Soak imli in water and when it becomes soft, squeeze and strain it. Keep aside.
• Make a smooth paste of onion, garlic, ginger, coriander leaves and green chillies in a mixer grinder.
• Make a puree of tomatoes.
• Heat oil in a pan. Put hing, jeera, bay leaf and laung. Saute for few seconds.
• Add the paste in a pan and cook till it turns brown.
• Add tomato puree in the pan.
• Add dhania powder, red chilli powder, turmeric powder and cook it until oil separates out.
• Add rajma in the pan. Add salt to taste and mix well. Adjust consistency by adding water and cover it. Cook for 10-15 mins on low flame.
• When it is done, add imli pulp.
• Transfer in serving bowl. Garnish with coriander leaves. Serve with rice or paratha or roti.