Rajmah
Rajmah is one of the regular dish in punjabi khana. Usually sunday is kept for rajamah chawal or black mah with rajmah chawal.
Ingredients
- 250 grams Rajmah (Pinto Beans) rajmah soaked overnight in water.
- 2 medium onion chopped
- 3 medium tomatoes chopped
- 1 inch ginger
- 4-5 cloves garlic or 1 teaspoon paste of ginger garlic
- 1/2 teaspoon turmeric powder
- 1 /2 teaspoon chili powder
- 1 teaspoon garam masala
- 1 teaspoon cumin seeds
- 2 tablespoon oil / ghee/ butter
- salt to taste
- 700 ml water for cooking rajmah
Instructions
- Wash, clean rajmah and soak overnight in enough water.
- Drain rajmah, wash and put in pressure cooker
- Pressure cook with 3 cups of water, bay leaf, and salt for 6-8 whistles (or until soft). If using an Instant Pot, cook on high pressure for 30 minutes.
- For Gravy
- Heat oil/ghee in a pan. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and sauté until the raw smell goes away.
- Pour in the tomato puree and cook until the oil separates.
- Add turmeric, red chili powder, coriander powder, and cumin powder. Mix well.
- Add the cooked rajma along with its water. Simmer for 15-20 minutes, mashing a few beans for a thicker consistency.
- Stir in garam masala, kasuri methi, and adjust salt.
- Garnish with fresh coriander.
Nutrition
Calories: 163kcalCarbohydrates: 20gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 185mgPotassium: 510mgFiber: 5gSugar: 6gVitamin A: 788IUVitamin C: 20mgCalcium: 67mgIron: 2mg
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