Simple yet tasty – a favourite of most Punjabis served with steamed rice.a popular North Indian dish a protein rich Red Kidney Beans curry, is best enjoyed with steamed rice as Rajma Chawal and is one of healthiest and easiest to make Punjabi curryRAJMA MASALAIngredients 1½ cups red kidney beans (rajma), soaked for 6-8 hours and drained 2 tablespoons ghee 1 inch ginger, finely chopped1 tablespoon chopped garlic 1 medium onion, finely chopped1½ cups tomato puree ½ teaspoon turmeric powder1 teaspoon red chilli powder½ teaspoon garam masala powder½ teaspoon cumin powder1 teaspoon coriander powder Salt to tasteChopped fresh coriander leaves for garnishingSteamed rice for servingOnion rings for garnishingLemon wedge for garnishingMethod1. Heat ghee in a pressure cooker. Add ginger and garlic and sauté for 30 seconds. Add onion and sauté till golden brown.2. Add tomato puree, mix and cook till the mixture thickens and the oil separates. 3. Add turmeric powder, chilli powder, garam masala powder, cumin powder, coriander powder, salt and 1 cup water, mix and cook for 1-2 minutes. 4. Add red kidney beans and mix. Add 1½ cups water, mix, cover and pressure cook on medium-high heat till 4-5 whistles are released. Open the lid when the excess pressure is completely released. 5. Spread some steamed rice on a serving platter and put some rajma masala on top. Serve hot garnished with onion rings and a lemon wedge.Click to Subscribe: http://bit.ly/SanjeevKapoor_KhazanaBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqWonderchef Kitchenware: https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
