Sunday Special Recipe: Make Kashmiri Rajma for Sunday special dinner… see recipe here..
Kashmiri Style Rajma Recipe: Children and other family members have a holiday on Sunday. In such a situation, there is a demand to make something good and special on this day. If you are looking to make something special in veg, then we have brought you the recipe of Kashmiri Style Rajma, which looks very tasty, spicy and delicious. By the way, you must have eaten kidney beans many times, but the thing about this recipe is something else. If people in your house taste its taste once, then they will insist on making it again and again... So let's know the easy recipe to make it.
Material
3 cups kidney beans
two big cardamom
1/4 teaspoon fenugreek seeds
two bay leaves
salt to taste
ginger garlic paste
green chilli paste one teaspoon
Mustard oil two spoons
3 onions finely chopped
a pinch of asafoetida
Kashmiri red chilli powder half teaspoon
turmeric powder half teaspoon
coriander powder one teaspoon
½ cup tomato puree
2 tbsp curd
boiled kidney beans water
Desi Ghee
Kashmiri Rajma Recipe
First of all soak Rajma for some time, after about 2 to 3 hours put the soaked Rajma in the cooker.
Add black or big cardamom, fenugreek seeds, bay leaf and salt to it, add water and close the lid.
Turn off the gas after three to four whistles.
Now take a pan, put oil in it and let it heat up.
Add bay leaf, and cumin seeds and let it crackle. Add finely chopped onions and fry.
When the onion starts to look golden, add ginger garlic and green chilli paste to it. Add asafoetida, red chilli, turmeric and coriander powder and stir.
Put some water in this masala, so that the masala does not stick to the bottom.
After roasting the spices well, add tomato puree to it.
After adding the puree, fry a lot and mix salt with curd.
Now add the water of boiled kidney beans, add kidney beans along with it and stir.
Cook it for some time, when the kidney beans are cooked well in the spices, then turn off the gas.
After some time add desi ghee, and garnish with coriander leaves from above.
Your Kashmiri-style Rajma is ready. Serve it with rice.