Rajma Chawal Jammu style | कश्मीरी राजमा बनाने की विधि | Rajma chawal recipe | Chef Ranveer Brar
JAMMU special RAJMA - Every cuisine has its own unique signature, in terms of its spices, ingredients and cooking techniques. This Kashmiri style Rajma is not your usual Rajma :)
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KASHMIRI RAJMA
Preparation time 10 minutes
Cooking time 30-35 minutes
Serve 2-4
Ingredients
For Cooking Rajma
3 ⅔ cups Kidney beans, soaked, राजमा
2 no. Black cardamom, बड़ी इलायची
¼ tsp Dry fenugreek seeds, मेथी दाना
Water as required, पानी
2 Bay leaf, तेजपत्ता
Water as required, पानी
Salt to taste, नमक स्वादअनुसार
For Ginger Garlic paste
2-3 no. Green chillies, हरी मिर्च
1 inch Ginger, peeled, अदरक
4-5 Garlic cloves, लहसुन
For Tempering
2 tbsp Mustard oil, सरसों का तेल
2 Bay leafs, तेजपत्ता
1 tsp Cumin seeds, जीरा
3 medium Onions, finely chopped, प्याज
Prepared Ginger Garlic Paste, अदरक लहसुन का पेस्ट
Little water, पानी
A pinch of asafoetida, हींग
2 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
1 tsp Coriander powder, धनिया पाउडर
Little water, पानी
½ cup fresh Tomato puree, ताज़े टमाटर की प्यूरी
2 tbsp Curd, beaten, दही
Salt to taste, नमक स्वादअनुसार
Remaining Rajma Water, बचा हुआ राजमा का पानी
Boiled Kidney beans, उबले हुए राजमा
Salt to taste, नमक स्वादअनुसार
1 tbsp Ghee, घी
For Garnish
Coriander sprig, धनिया पत्ता
Process
For Cooking Rajma
In a pressure cooker, add kidney beans, black cardamom, dry fenugreek seeds, water as required, bay leaf, water as required and salt to taste.
Cover it with the lid and cook it for 3-4 whistles.
For Ginger Garlic paste
In a mortar pestle, add garlic cloves, green chilies, ginger and make a coarse paste.
Keep it aside for further use.
For Tempering
In a handi or kadai, add mustard oil, once it's hot, add bay leaf, cumin seeds, onions and saute it for a minute.
Add prepared ginger garlic paste and cook it for a minute.
Add little water, a pinch of asafoetida, degi red chili powder, turmeric powder, coriander powder and saute it well.
Add tomato puree, curd, salt to taste and cook it well.
Add remaining rajma water, boiled kidney beans, salt to taste and cook for a while.
Finish it with ghee and transfer it to a serving bowl.
Garnish it with coriander sprig and serve hot with rice.
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Rajma Masala | Dhaba Style Rajma Masala | Rajma Chawal | Rajma Recipes | Healthy Curry Recipes
Rajma Curry is a side-dish made with any kind of kidney beans. This is great with roti, phulkas and also flavored rice like Jeera Rice or Ghee Rice. Kidney beans are full of nutrients and this recipe is full of good taste which makes this a must try.
#Rajmacurry #rajmarecipe #veggravy #homecooking #homecookingshow #hemasubramanian #howtomakerajmamasala
Here is the link to Amazon HomeCooking Store where I have curated products that I use and are similar to what I use for your reference and purchase
Prep time: 10 minutes
Cook time: 40 minutes
Servings: 4
Ingredients
Rajma Beans (Soaked overnight) - 1 cup (approx.)
Butter - 1 tbsp
Cumin powder - 1 tsp
Pounded Ginger, Garlic & Green chili - 1 tsp
Onion - 1 no. (finely chopped)
Turmeric powder - 1/4 tsp
Kashmiri Chili powder - 2 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Garam Masala - 1 tsp
Tomato puree - 1 cup (3 tomatoes)
Salt - 1 1/2 tsp
Amchur powder - 1 tsp
Water
Sugar - 1 tsp
Kasuri Methi
Method
1. Pressure cook the dal till it is soft and keep it aside.
2. Heat butter in a pan. Add cumin seeds, pounded green chili, ginger, garlic and onions
3. Saute the onions till they are golden brown and add turmeric powder, chili powder, cumin powder, coriander powder and garam masala
4. Mix well and add the tomato puree and cook it for about 7 minutes
5. Add the cooked rajma beans and add some water.Then add amchur powder. Close and cook for about 10 minutes
6. Add a teaspoon of sugar to balance out the flavors and finally add kasuri methi
7. Rajma masala is ready to be served hot with some Jeera Rice or Ghee Rice
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Authentic Punjabi Rajma Recipe | Punjabi Style Rajma | Chef Sanjyot Keer
Written recipe for Authentic Punjabi rajma
Rest time: 6 hours
Prep time: 15 mins
Cooking time: 1 hour
Serves: 6-8
Ingredients:
• Rajma (kidney beans) 1 cup
• Water as required
• Salt to taste
• Onions 3-4 medium size (sliced)
• Oil 50 ml (4 tbsp)
• Ginger garlic paste 2 tbsp
• Tomato puree of 4-5 medium size
• salt to taste
• turmeric powder 1/4th tsp
• coriander powder 1 tbsp
• Red chilli powder 1 tbsp
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Fresh coriander 2 tbsp (chopped)
Methods:
• Rinse the rajma with water thoroughly. And soak it in fresh water for 5-6 hours or overnight. After soaking, drain the excess water and keep aside for cooking.
• Set a cooker on medium heat, and add the soaked rajma, add water and fill up to 2 inches above the rajma surface, add salt and pressure cook on medium heat for 3 whistles. Switch off the flame and let the cooker depressurize naturally to open the lid.
• Set a deep pan or wok on medium heat, add oil and onions, cook until the onions are brown, keep stirring while cooking the onions.
• Remove the fried onions on absorbent paper and cool down to room temperature.
• Transfer the fried onions to a grinding jar and grind to a fine paste, use water as required.
• Set the same pan and reuse the oil that was used earlier for frying onions, add ginger garlic paste and sauté for few minutes.
• Add tomato puree, salt to taste, stir well, cover and cook for 5-6 minutes, while stirring in intervals.
• Add turmeric powder, coriander powder and red chilli powder, mix well and add the onion paste and cook well for about 15-20 minutes and while stirring in intervals.
• Add the precooked rajma along with its water, mix well and cook well for 15-20 minutes.
• Add salt to taste, garam masala, kasuri methi and freshly chopped coriander leaves, stir and mix well. You can add hot water if required and adjust the consistency of the gravy depending on how thick or thin you want it to be.
• Your authentic Punjabi rajma is ready to be served, serve hot with steaming hot rice and some paratha or roti as per your preference.
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