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20 November 2013,14:04 by
V.Chitralekha

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PUNJABI RAJMAH

Serves :
6

Preparation Time :
1 Day

Cooking Time :
40 minutes

Preparation Method :

  • Pressure cook red kidney beans, split gram with salt together with about water to give one whistle. Keep on low flame for 15 minutes. Remove from fire.
  • Grind onion, ginger and garlic to a paste. Heat 5 tablespoon oil in a heavy bottomed kadhai. Add tej patta, moti illaichi and laung. Wait for 1 minute.
  • Add onion paste and stir fry till golden brown. Reduce heat. Add haldi, dhania powder, amchoor, garam masala and red chili powder. Stir for a few seconds.
  • Add tomatoes pureed in a blender. Cook till tomatoes turn dry and oil separates.
  • Reduce heat. Add beaten curd and stir continuously on low flame till the masala turns red again and oil separates.
  • Strain and add the rajmahs, keeping the water aside. Stir fry on medium flame for 2-3 minutes, mashing occasionally.
  • Add the water of the rajmahs and pressure cook again for 8-10 minutes on low flame after the first whistle.
  • Remove from fire. Add freshly chopped coriander leaves. Serve hot with chappatis or boiled rice.

INGREDIENTS

  • 300 grams red kidney beans- soaked overnight
  • 1 tablespoon split gram - soaked overnight
  • 2½ teaspoon salt
  • 2 onions
  • 1" piece ginger
  • 6-8 flakes garlic
  • 5 tablespoonIDHAYAM sesame oil
  • 1 tej patta  
  • 1 moti illaichi  
  • 2 laung  
  • 1/4 teaspoon haldi
  • 3 teaspoon dhania powder
  • ¼  teaspoon amchoor
  • ½ teaspoon garam masala
  • 1 teaspoon red chili powder or to taste
  • 3 tomatoes - pureed in a blender
  • 50 ml curd - beaten well
  • 2 tablespoon chopped coriander

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