Chalo Banaye Punjabi Rajma Masala Recipe With Pahadi Rajma

Punjabi rajma recipe appeals to one and all. in fact, rajma is a favorite with Indians in Uttarakhand and Kashmir too. It's easy to make too. On my recent trip to Uttarakhand, I got my hands on Pahadi rajma that are known to be tastier than other varieties we get. There are actually a number of rajma types available. chalo ji, ab banayenge easy punjabi rajma. to begin with, sabse pehla kaam - soaking rajma. soak in 3 cups of water. soaking is important to reduce cooking time and eliminate phytate coating from legumes, which makes digestion difficult. these anti-nutrients must be eliminated first. soaking helps with that. don't throw this water, rather, use it for watering your green babies.

the next step is to boil rajma after they have soaked well overnight. rinse and boil with cloves, cinnamon, hing, and a little amount of salt. i always boil for 6-8 whistles first.
while rajma is boiling, let's prepare the masala paste. blend together 1 onion, garlic and ginger along with some water. in the same blender, let's puree 2 tomatoes. keep aside.
heat oil and let's cook onion paste first. i always cook on low and keep the lid on. the masala consumes less oil and cooks faster too. keep stirring in between though. now add tomato puree and salt. let's make masala paste with kashmiri red chili powder, coriander powder, and curry powder or garam masala. i have made the best curry powder at home and it enhances the flavor. mix with little amount of water and cook it along with tomatoes. while the masala cooks, mash a tablespoon of cooked rajma into paste. add to the masala along with water.
once the masala cooks, add kasuri methi . cook it for a couple of minutes now add the remaining rajma. we will also need to add water. adjust water quantity as per your preferences. my hubby likes a thin curry so I always keep the curries thin. pressure cook again for 6-8 whistles. enjoy garama garam with rice. punjabis love their rajma with jeera rice. but ravneet bhalla takes a little different route and pairs her favorite punjabi recipe with boiled rice, aloo beans bhaja, salad, chia seeds churd. that makes a complete meal. so I hope the rajma recipe was easy to follow. don't forget to come back for more healthy recipes. take care see you soon.

Comments

Can we use the soaked water for millets? Does millet need to be soaked?

Do millets contain anti-nutrients? Yes, they do. In fact, all whole grains, including oats, contain phytates, which bind to minerals and make their absorption difficult for the body. Soaking is the first step toward reducing anti-nutrients from millets. Soak for at least 6-8 hours to make digestion easier. Discard the soaked water and then proceed to the next step of cooking. Remove foam from top to reduce gassy elements from millets. why you should not eat millets unsoaked #shortsfeed #shortsvideo #shorts Is it necessary to soak millets? How long do you need to soak millet? Can you eat soaked millet? How long does millet take to digest? Why soak millets for constipation benefits of soaking millet how to soak millet overnight little millet soaking time should foxtail millet be soaked before cooking how long should millet be soaked foxtail millet soaking time can we use millet soaked water Unlocking Millets' Nutritional Potential Through Soaking Beyond enhancing taste and t...

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