Rajma Chawal Combo Restaurant Style
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Rajma curry is my favourite, i love to have it with either rice or roti. Specially it taste amazing with plain cooked basmati rice. You can make this curry mild or spicy or extra spicy by increasing the chilli level. This curry is super easy to make, all you have to blend few ingredients and cook with few spices.
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Ingredients
- Rajma / kidney beans- 2 cup
- Oil or ghee- 2 tbsp
- Cumin seeds - 1 tsp cinnamon 2 small piece
- Cardamon 2
- cloves 2
- Onion 2 large chopped
- 4 to mato large chopped
- Ginger 1 tbsp chopped
- Chilli pwr 2 tsp
- Coriender pwr 2 tsp
- Turmeric pwr 1 tsp
- Cumin pwr 1 tsp
- Garam masala 2 tsp
- Salt 2 tsp
- 1/2 cup malai
- Coriender leaves chopped 1/2 cup
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Instructions
- 1)Soak rajma overnight, drain it and add it in pressure cooker. Cover with water. Cover and pressure cook for 3 to 4 whistle. Simmer for 10 mins. Turn off the flame and let the steam escape all by itself. Open the cooker and set aside.
- 2Take onions, tomatoes and ginger in a blender. Puree till smooth. Heat oil in a kadai. Add whole spices and let them sizzle. Add in pureed masala and mix well.
- Cook that for few mins till the raw smell leaves from it. Add in spice powders, salt and mix well.
- Add in malai and mix well.
- Add in cooked rajma with water and mix well. Simmer for 10 to 15 mins till oil separates.
- Mix well.
- Serve over rice.
Notes
you can serve rajma masala with rice, they also equally go well with chappati, roti or bread. but rajma chawal combo is very famous.
you can add fresh cream to make more rich restaurant curry.
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