How to make flavorful Punjabi style Rajma with steamed rice ( Rajma Chawal) 🍛

Here's a recipe for flavorful Punjabi-style Rajma with steamed rice (Rajma Chawal) with some useful tips:

Rajma:

Ingredients:

1. 1 cup kidney beans (rajma), soaked overnight and drained

2. 2 medium onions, chopped

3. 2 cloves garlic, minced

4. 1-inch ginger, grated

5. 1 teaspoon PIKS cumin seeds

6. 1 teaspoon PIKS coriander powder

7. 1 teaspoon PIKS garam masala

8. 1/2 teaspoon turmeric

9. 1/2 teaspoon PIKS red chili powder (optional)

10. 2 medium tomatoes, pureed

11. 2 tablespoons oil or ghee

12. Salt, to taste

13. Fresh cilantro, for garnish

Instructions:

1. Cook rajma: Pressure cook soaked rajma with salt and water until tender (4-5 whistles).

2. Make gravy: Heat oil or ghee in a pan. Cook chopped onions until golden brown.

3. Add ginger-garlic paste: Cook for 1 minute.

4. Add spices: Cumin seeds, coriander powder, garam masala, turmeric, and red chili powder. Cook for 1-2 minutes.

5. Add tomato puree: Cook until the mixture thickens.

6. Add cooked rajma: Simmer for 10-15 minutes.

Steamed Rice (Chawal):

Ingredients:

1. 1 cup basmati rice

2. 2 cups water

3. Salt, to taste

Instructions:

1. Rinse rice: Rinse basmati rice until water runs clear.

2. Soak rice: Soak rice for 30 minutes.

3. Cook rice: Cook rice with water and salt in a pot or rice cooker.

4. Steam rice: Let rice steam for 5-10 minutes.

Serve:

1. Serve flavorful Punjabi-style Rajma with steamed basmati rice (Rajma Chawal).

2. Garnish with fresh cilantro.

Tips:

1. Soak rajma overnight: For tender rajma.

2. Use fresh spices: For aromatic flavor.

3. Adjust spice level: To your taste.

4. Use basmati rice: For fluffy and separate grains.

Enjoy your delicious Rajma Chawal!

ThankYou.