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rajmamasalareciperestaurantstyle

preptime

cooktime

totaltime

9hours

45mins

9hours45
mins

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rajmamasalarestaurantstylerecipelightlyspiced,creamyandapopularpunjabicurry
madewithkidneybeans.
author:dassana
recipetype:main
cuisine:punjabi

serves:23

ingredients(measuringcupused,1cup=250ml)
1cuprajmaorkidneybeans(anyvariety)
1largeonionorpyaazor150gramsonion,aboutto1cupfinelychoppedonions
3mediumor2largetomatoesortamatar,250gramsor1cupfinelychoppedtomatoes
34mediumgarlic+1inchginger+1to2greenchiliescrushedtoapasteinamortar
pestle,about1tbspgingergarlicgreenchilipaste.
1tspcorianderpowderordhaniapowder
totspredchilipowderorlalmirchpowder
tspturmericpowderorhaldipowder
apinchofasafoetidaorhing(optional)
tsptotspgarammasalapowder
tspcuminseedsorjeera
1tspkasurimethiordryfenugreekleaves,crushed
2tbspbutter+1tbspoilor3tbspbutter
2to3tbspcream
3.5to4cupswaterforpressurecooking
1.5to2cupsofrajmastock(thewaterwhichisusedtocooktherajma)orplainwaterfor
thegravyorcurry
saltasrequired

howtomaketherecipe:
1.rinseandsoaktherajmaorkidneybeansinenoughwaterovernightorfor89hours.
2.nextday,discardthewaterandrinsethebeansagaininfreshwater.
3.inapressurecooker,takeboththerajmaand4cupswater.
4.pressurecookonamediumtohighflamefor1520minutes.
5.whentherajmaiscooking,youcanchoptheonions,tomatoesetc.
6.whenthepressuresettlesdownonitsown,openthelid,
7.checkiftherajmaiscookedornotbytakingabiteorpressingabean.
8.iftheyarenotcookedcompletely,thenpressurecookagainaddingsomewaterif
requiredforsomeminutes.

9.heatoil+butterinanotherpotorpan.addcuminfirstandletthemcrackle&get
browned.
10.thenaddonionsandsautethemtilltheycaramelizedorgoldenbrowned.
11.takecarenottoburnthemasthiswillimpartbittertonesinthecurry.
12.lightbrowningtheonionsisalsoalright.
13.keeponstirringtheonionswhilesautingthem,foruniformcookingandalsosothatthey
don'tgetburnt.
14.addthegingergarlicchilipaste.stirandsautefor510secondsonalowflame.
15.addthetomatoes.sautefor23minutestillthetomatoesbecomesoft.
16.addallthespicepowdersonebyoneturmericpowder,redchilipowder,coriander
powder,asafoetida/hingandgarammasalapowder.
17.stirandsautethewholemasalamixturetillthefatstartsleavingthemasala.
18.useaslottedspoonorastrainerandremovethebeansandaddthemtothemasala.
19.youcanalsostraintherajmafirstandkeepitaside.
20.keepthestockalsoaside.stirandsauteforaminute.
21.take1.5to2cupsfromthestockandaddtotherajma.
22.addsaltandstirthewholecurrymixture.
23.simmerwithoutalidfor1012minutesormoretillthecurrythickensslightly.itshouldnot
bewatery.
24.mashafewrajmabeanswiththespoon.thishelpstothickenthecurry.
25.whentherajmamasalahasthickenedandcomestotherightconsistencywhichis
neithertoothicknorthin,thenaddthekasurimethiandcream.
26.stir&simmerrajmamasalafor30secondsto1minute.switchoffthefire.
27.serverajmamasalarestaurantstylewithsteamedbasmatirice,jeerariceornaan.

notes
1.tomakethisdishglutenfree,omittheasafoetidaintherecipe.
2.cannedkidneybeanscanalsobeused.inthiscase,justmakethecurryorsauce
firstandthenaddtherajmabeansandwater.
ifcookingrajmainapotorpan:
firstsoaktherajmaasusualfor89hours.drainthemandrinsethemwithfresh
water.theninahugepot,boilenoughwaterfirst.addtherajmaandsalt.cook
coveredforabout45to1hourormoreifrequired.ittakesalongtimetocookrajma
withoutapressurecooker

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