Panjabi rajma Recipe

Name: Panjabi Rajma Recipe
Total time: 45 min
Yield: 3
Cuisine: Indian

Recipe By Shipra Mehrotra

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Ingredients for Panjabi rajma Recipe

0.33 g Ingredients
0.33 cup Rajma (Red Kidney Beans)
0.33 Pieces small piece of Bay Leaf
0.33 g inch long piece of Cinnamon Stick
0.33 g reen Cardamom (or black cardamom)
0.17 teaspoon Cumin seeds
0.33 Pieces Onion
0.17 cup finely chopped (approx
0.33 teaspoon Ginger-Garlic Paste (or crushed)
0.33 g reen Chilli
0.33 g slit lengthwise (or more for spiciness)
0.67 Pieces Medium tomatoes
0.33 cup chopped (approx
0.33 teaspoon Red chilli powder
0.33 teaspoon Cumin-Coriander Powder
0.08 cup 1/4 cup Milk (or 2 tablespoons
0.67 tablespoons Oil
to taste Salt

Directions: Panjabi Rajma Recipe

STEP 1.[5/17, 9:22 PM] Bauan.Ptidev: 1.Thoroughly wash rajma to remove any dirt and debris.soak them in water for 6_8 hours or ovar night .
STEP 2.2.Drain to water and transfer Soaked beans into a 2_3 liter capacity
STEP 3.Pressure cooker add 1/3/4 cups water and salt ,close the lid and pressure cooker over medium flame until it turns soft,for around 4_5 whistles .turn off the flame and let the pressure relese naturally (around 5_7 minutes) before opening the lead don't open the lead immediately as beans may not have cooked fully yet and steam.inside pressure cooker will continue to cook them. Check the beans for softness. If they are not soft cook them more for 2 whistles drain excess water from cooked beans and keep both water and rajma aside for later use
STEP 4.3.heat 2 tablespoons oil in a pen or kadai over medium flame when oil is medium hot and one small piece of by leaf one inch long piece of cinnamon,1,green cardamom and 1/2 teaspoon cumin seeds,saute for 30 seconds.add chopped onion and saute until onion turns translucent .add 1 teaspoon ginger garlic paste and 1 green chilli.
STEP 5.[5/17, 9:31 PM] Bauan.Ptidev: 4.saute for 1_2 minutes.
STEP 6.5. Add chopped tomato and salt.
STEP 7.6.saute until tomatoes turn soft it will take around 3_4 minutes.add 1 tea spoon cumin corender powder.
STEP 8.7.mix well and saute for a minute.
STEP 9.8.add boiled kidney beans and mix well
STEP 10.9.
STEP 11.[5/17, 9:40 PM] Bauan.Ptidev: 9.add 1 cup water (or little more drainned water form step_2 + normal water)and mix well.mast some beans with the blackside of a spoon to thicken the gravy and improve teste and texture. Cook for 5_6 minutes or until grave toons thick.gravy would thicken more as it coots down, so do not cook it until it toons very thick taste for the salt at this stage and more in required.
STEP 12.10.add 1/4 cup milk ( or two table spoons fresh cream)
STEP 13.11. If you are adding milk cook for 23 minutes and turn off the flame it you are adding fresh cream mix well and turn off the flame rajma masala curry is ready transfer it to a serving bowl and garnish with chopped coriander leaves.

Nutrition
value

266

calories per serving

12 g Fat11 g Protein28 g Carbs10 g FiberOther

Current Totals

Fat
12g
Protein
11g
Carbs
28g
Fiber
10g

MacroNutrients

Carbs
28g
Protein
11g
Fiber
10g

Fats

Fat
12g

Vitamins & Minerals

Calcium
114mg
Iron
4mg
Vitamin A
27mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
1mg
Vitamin B6
< 1mg
Vitamin B9
162mcg
Vitamin B12
0mcg
Vitamin C
< 1mg
Vitamin E
2mg
Copper
< 1mcg
Magnesium
103mg
Manganese
< 1mg
Phosphorus
238mg
Selenium
12mcg
Zinc
2mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Recipe By Shipra Mehrotra