Rajma is one of the best arresting dishes of Punjabi cuisine. Few can abide the allurement of rajma masala back adapted in Punjabi style. Spicy rajma bouillon is one of the most-loved delicacies in North India. Rajma masala is fabricated with onion and amazon gravy. Below is the compound for Rajma masala.
Ingredients for authoritative Punjabi Rajma Masala
One cup of rajma
One tablespoon of butter
Two chopped tomatoes
One inch allotment of cinnamon
Five cloves
One chopped onion
One brilliant anise
Four blooming cardamoms
Ginger-garlic adhesive – 1 tbsp
Green chillies chopped – 3
Turmeric – 1 tsp
Red Chilli – 1 tsp
Cumin Crumb – 1 tsp
Coriander Crumb – 1 tsp
Amchur Crumb – 1/2 tsp
Garam Masala – 1 tsp
Bay leaves – 1
Kasoori Fenugreek – 1 tsp
Green Coriander – 1 tbsp
Oil – 1 tbsp
Wash and accumulate the rajma blood-soaked brief in water. After that, put two cups of baptize and mix some alkali in the cooker and accord it 4 to 5 whistles. Turn off the gas and let the burden fizzle. Now booty a wok and put oil in it, calefaction it over a low flame. Back the oil is hot, add cinnamon, cloves, cardamom, and bay leaves. After frying it for about two minutes, add ginger-garlic adhesive to it. Once this is done, fry aggregate in it for two minutes.
Now add tomato, onion, and chopped blooming chilli. Back it is adapted well, add red chilli powder, coriander powder, turmeric, garam masala and cumin powder. Back the oil starts to separate, add some baptize to it and again add the rajma. Cover it and let it baker for about 15 minutes.
When the gravy becomes thick, add coriander leaves and Kasuri fenugreek. In a few minutes, your Rajma Masala is ready. Serve hot with roti or over rice.
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How To Make Rajma – How To Make Rajma
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