Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious. The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged. So here is the recipe of Punjabi Rajma Masala:
- Kidney Beans soaked overnight 1 cup
- Tomato Puree to taste
- Oil 4 tablespoons
- Onions finely chopped 2 medium
- Ginger-garlic paste 2 tablespoons
- Coriander powder 2 teaspoons
- Cumin powder 1 teaspoon
- Red chilli powder 1 teaspoon
- Tomato puree 1/2 cup
- Garam masala powder 1 1/2 teaspoons
- Fresh coriander leaves chopped 1 tablespoon
- Drain kidney beans and wash in fresh water and put into a pressure cooker. Add 5 cups of water and salt and cook under pressure till 4-5 whistles are given out.
- Drain and reserve the cooking liquor. Heat oil in a non-stick pan. Add onions and sauté till light brown.
- Add ginger-garlic paste and sauté for 2 minutes. Add coriander powder, cumin powder and red chilli powder and mix well.
- Add tomato puree and mix again. Sauté for 3-4 minutes.
- Add kidney beans and mix well. Add 1 cup cooking liquor and salt and stir to mix.
- Mash the beans a bit and stir again. Add garam masala powder and mix and cook for 5-7 minutes.
- Garnish with coriander leaves and serve hot.