Name: Panjabi Rajmah masala with jeera rice recipe by Pallavi Nayyar at BetterButter
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 5
Ingredients: Rajmah ( kidney beans) 2 cup ( soaked overnight); Onion paste 1 cup; Ginger garlic paste 2 teaspoon; Ginger julliens 2 tablespoon; Tomato puree ,2 cup; Cinnamon sticks 2; Cloves 4; Green caradamom 2; Bay leaves 2; Salt to taste; Turmeric powder 1 teaspoon; Red chili powder 1 teaspoon; Rajmah masala 2 tablespoon; Mustard Oil 2 tablespoon

ABOUT Panjabi Rajmah masala with jeera rice RECIPE

It is favourite receipe of every panjabi. Rajmah rich in protein and fibre. When it is accompanied with rice that is awesome.

Ingredients Serving: 5

Rajmah ( kidney beans) 2 cup ( soaked overnight)
Onion paste 1 cup
Ginger garlic paste 2 teaspoon
Ginger julliens 2 tablespoon
Tomato puree ,2 cup
Cinnamon sticks 2
Cloves 4
Green caradamom 2
Bay leaves 2
Salt to taste
Turmeric powder 1 teaspoon
Red chili powder 1 teaspoon
Rajmah masala 2 tablespoon
Mustard Oil 2 tablespoon

Instructions

Put soaked rajmah into a pressure cooker and add water 6 cups water to it.
Add turmeric powder, salt, cloves, green Cardamom, cinnamon sticks,.
Close the lid and pressure cook till 8 whistle.
Now in another pan add mustard oil and heat it add bay leaves, onion and ginger garlic paste. Saute it.
When it starts leaving oil add tomato puree and cook till masala leaves oil.
Add rajmah masala and red chili powder and saute it.
Add boiled rajmah to it and mix well. Add slitted green chillies and ginger julliens.. Cook it for 10 mintues on low flame and stir constantly. Garnish with coriander leaves.
Serve with jeera rice. Your rajmah masala is ready to serve.

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