Rajma Sabzi is a dish made of kidney beans cooked in to a thick gravy using tomato onion paste & spices. This is a very well know dish in Punjab as rajma chawal, which can also be served along with roti or chapati.
Cooking Instructions
Prep Time - 8hrs { soak time }+15minsCook time - Around 1hr { cooking rama + making curry}
Serves - 3 to 4 people
Ingredients
1Cup rajma / kidney beans {soaked overnight}
2Cups water
1Onion grind to paste
3Tomatoes grind to paste
1Tbs garlic ginger paste
2Green chili's to paste
1Tbs cumin coriander powder
1Tsp garam masala powder
1/2Tsp sugar
1Tbs cream {optional}
Red chili as needed
1Tbs oil
Salt to taste
Coriander to garnish
Directions
- Wash & soak rajma in water overnight.
- Pressure cook rajma with water for 3 to 4 whistles & switch off heat. Allow it to cool.
- Heat pan with oil & add jeera to it. Once it changes it color add grind onion paste to pan.
- Allow onion paste to change it's color to light brown by stirring it.
- To same pan add ginger garlic & green chili paste. Fry them for few seconds & add coriander cumin & garma masala powder.
- Fry them for few seconds & to the same pan add tomato paste.
- Add salt to gravy and mix it. Now add sugar to balance the taste.
- Adjust taste { salt & chili powder} if needed.
- Add boiled rajma to gravy & cook it with a lid on low heat till gravy becomes thick.
- Once the gravy is thick add cream & switch off heat.
- Garnish with coriander & serve warm along with rice & roti.
- Instead of green chili's you can use red chili powder. Add it along with masala powders if using it.
- Every chili varies from one another in spiciness. I needed to add red chili powder to balance the spiciness in the dish along with green chili's.
- Allow gravy to cook on low heat to allow rajma absorb all the flavors.
- There is no time frame to bring this gravy thick. It depends on what heat level your cooking it.
