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Rajma (Below)


Punjabi Rajma

3 cup cooked Kidney Beans (Rajma )
3 Tbsp Oil
˝ Tsp Cumin Seeds
1 Tsp Grated Ginger
˝ Tsp Chopped Green Chilli
2 medium Size Tomatoes ( Chopped )
˝ Tsp Red Chilli Powder
˝ Tsp Coriander Powder
1 Tsp Salt
1 Tsp Garam Masala Powder
1 Tsp Asofoetida
1 cup Water
4 Tbsp chopped Coriander Leaves
Chopped Coriander Leaves

Heat Oil in a kadhai and to it add cumin seeds, ginger, and green chillies and sauté well. Add Tomatoes and cook until soft. Add all the spices and mix well. Add cooked Rajma to it and mix well. Add water and let the Rajma simmer for some time, adding more water as needed for desired consistency. Add coriander leaves about 15 minutes before offering.

Rajma #1

1 cup Rajma
ground cumin
3 chopped tomatoes
4 tbsp curd
1/4 tsp asofoetida
coriander leaves
freshly ground pepper

Boil the Rajma. In a karai heat oil and fry ground cumin for a minute, then add the sliced tomatoes, beans, salt and pepper to taste in the pan and stir occasionally. Add water to get desired consistency. Remove the pan from the heat and add the yogurt one tablespoon after each 2 minutes. Garnish with chopped coriander and serve hot.

Rajma #2

1 cup red kidney beans
6 tomatoes finely chopped
4 tbsps ghee
1tsp chilli powder
1tsp coriander powder
1tsp cumin powder
1/4 tsp turmeric powder
1/2 tsp dried mango powder
2 tsp asofoetida
1/4 tsp garam masala powder
salt to taste
1"piece ginger

Soak the beans overnight. Do not drain the water. Pressure cook in the same water till it becomes soft. Remove drain and keep the stock aside. Grind the chili powder, coriander, cumin, turmeric, mango, asofoetida and ginger to a paste. Heat ghee in a pan. Fry the ground paste till the ghee separates. Add rest of the ingredients and fry for a minute or two. Add finely chopped tomatoes and fry for a little more and add water. When the tomatoes are cooked, add salt, boiled beans and the stock and cook for ten minutes more. Sprinkle garam masala powder. Remove and garnish with chopped coriander.

Rajmah #3

1 cup red kidney beans
2 tomatoes chopped
3 green chillies
1" piece ginger
2 tbsp. beaten curds
1 tsp. cumin powder
1 tsp. garam masala
1 tsp. asofoetida
1/2 tsp. red chilli powder
1 tbsp. coriander leaves
1-2 tbsp. oil
Salt to taste

Soak the red kidney bens for 2-3 hours. Boil the beans till soft and mash well. Keep aside. Grind ginger and green chillies to a paste. Heat oil in a pan, and fry the ground paste to a golden color. Add 1/2 cup water and cook till the mixture turns dry. Add chopped tomatoes, curds and all the spices. Fry for 10 minutes, then add mashed kidney beans and 1 cup water. Cook for 5-10 minutes. Remove from the heat and garnish with coriander leaves.