By: Payal
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When it comes to comfort food, rajma chawal hits the spot for so many of us. With countless variations, today we're sharing a tasty Punjabi-style rajma recipe for you to try.
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Rajma, salt, garlic, ginger, green chilli, oil, Cumin, Whole spices, onion, turmeric, red chilli, coriander powder, Garam masala, Tomatoes, coriander leaves
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Grab a large container and soak the rajma overnight or for at least 8 hours. This is a must!
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Once soaked, toss the rajma into a pressure cooker with 4-5 cups of water, along with bay leaf, brown cardamom, and a pinch of salt. Cook until you hear 5-6 whistles.
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Turn off the heat and let the steam escape completely. Open the lid and check if the rajma is tender by pressing beans between your thumb and index finger.
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If they're nice and soft, drain the excess water from the boiled rajma and set it aside.
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In a blender, blend the onions with green chillies, ginger, and garlic until smooth. Set this flavorful paste aside.
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Heat oil in a pan and add dried red chillies, cloves, black cardamom, and cumin seeds. Let them sizzle and release their amazing aroma.
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Next, add your blended paste along with tomato puree and dry spices-red chilli , coriander powder, turmeric, & salt. Mix it all together until well combined.
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Pour in the drained water and cook for about 4-5 mins. Add this mixture back into the pressure cooker with the boiled rajma. Let it cook for another 5-6 mins.
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Finally, sprinkle some garam masala and kasoori methi on top. Your Punjabi-style rajma is ready! Serve it up with steaming hot rice for a wholesome meal.
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