Punjabi Rajma

Ingredients:

1 cup Rajma

1 tbsp Green Chillies, roughly chopped

2 tsp Garlic Butter, roughly chopped

1 tsp Ginger, roughly chopped

1 tbsp Oil

1 tbsp

1 tsp Cumin Seeds

1 cup Onions, finely chopped

1 cup Tomatoes, finely chopped

½ tsp Red Chili Powder

½ tsp Coriander Powder

¼ tsp Turmeric Powder

½ tsp Garam Masala

1 tsp Kasuri Methi

Salt to taste

Steps to prepare Punjabi Rajma

1. Start by soaking the 1 cup of rajma in enough water in a deep bowl for 6-8 hours. Drain well.
2. Put rajma in the pressure cooker, add 2 cups of water and ½ tsp of salt. Mix well and pressure cook for 3-4 whistles on low flame.
3. Allow the steam to escape before opening the lid. Do not drain the water. Keep aside.
4. Now ground green chilies, ginger, and garlic in a fine paste. Keep aside.
5. Heat the oil and butter in a deep pan with a heavy bottom and add the cumin seeds.
6. Once the seeds crackle, add the onions and sauté on a medium flame for 2-3 minutes.
7. Add the green chili-garlic-ginger paste and tomatoes, mix well, and cook on a medium flame for 3-4 minutes, while stirring occasionally.
8. Add the chili powder, coriander powder, turmeric powder, garam masala, and salt, mix well and cook on a medium flame for 3 minutes while stirring Occasionally.
9. Add the rajma along with the water, mix well, and cook on a medium flame for 5-7 minutes, while mashing it lightly with a potato masher, while stirring occasionally.
10. Add the dried fenugreek leaves and mix well.
11. Serve the rajma hot with jeera rice, steamed rice, laccha paratha, or roti.