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rajma chawal

Freshmenu Blog
rajma chawal

We would never challenge your mother to a cook-off, but we promise that you will no longer miss homemade Rajma-Chawal. Specially chosen Kashmiri Rajma simmered in a tomato-based gravy flavoured with dry-roasted and ground whole-spices makes just one part of the experience. We accompany this would-be addiction of yours with fluffy basmati rice seasoned with ghee, cumin seeds and chillies, and, just so that you love us even more, two deep-fried paneer cutlets!

 

Ingredients

For the Rajma masala

Kashmiri rajma soaked - 150gms

Chopped onion - 10gms

Hing (asafoetida) - 1gm

Cumin seeds - 1gm

Kashmiri chilli powder - 3gms

Red chilli powder - 1gm

Coriander powder - 1gm

Garam masala powder - 1gms

Ginger garlic paste - 5gms

Salt

Butter - 10gms

Oil - 3gms

Chopped coriander - 1gm

Chopped green chilli - 3gms

Tomato puree - 50gms

Hung curd - 20gms

For the Jeera rice

Boiled rice - 180gms

Whole cumin - 1gm

Slitted green chilli - 1gm

Whole cumin - 1gm

Salt

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Ghee - 3gms

For the Paneer Aloo Tikki

Grated paneer - 40gms

Chopped onion - 5gms

Chopped tomato - 5gms

Chopped garlic - 1gm

Chilli powder - 1gm

Turmeric powder - 1gm

Jeera whole - 1gm

Dhaniya powder - 1gm

Salt

Chopped coriander - 1gm

Grated potato - 50gms

Orange panko crumbs - 50gms

Plain batter - 30gms

Lemon - 1

Oil for deep frying

 

Method

For the Rajma Masala

Soak rajma or red kidney beans in a large bowl of water overnight.

Drain the beans and put into a large, heavy pan.

Pour enough water to cover, bring to a boil and boil for 10 minutes.  Then drain the beans, and rinse in clean running water.

Add these kidney beans into a pressure cooker with 2 cups of water.  Wait till the first whistle, then reduce the flame and cook for another 15 – 20 minutes.  Wait till the pressure subsides.  Keep the beans and water separately.

In a pan or kadai, heat oil/ butter/ ghee. Add asafoetida powder / hing followed by cumin seeds. Wait till the cumin sizzles.

Add finely chopped onion and saute till it turns light brownish in color.  Now add ginger paste, dry ginger powder and whisked curd/ yogurt.   Keep stirring vigorously to avoid curdling. Wait till oil separates. Add tomato puree and cook it further.

Now add red chili powder, green chili, salt and rajma.  Mix well.  Saute well so that the masala gets combined well.

 Add the  water (around 1 & 1/2 cup).  Bring it to boil, reduce the flame, cover and cooker for 20 – 25 minutes or until the beans are tender and the sauce is quite thick.

At the end, add chopped green chilli and garam masala powder and finish it with chopped coriander.

For the Jeera Rice

Heat a pan, add ghee, jeera add, whole garam masala add slitted green chilli. Add boiled rice and toss it well and adjust seasoning.

Make a cutlet out of sauteed paneer potato and other spices. Add rajma masala on top of rice and place the cutlets and serve.

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