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Variety to Preparing Yummy Rajma Chaawal

Hoping to eat Rajma Chaawal a best restaurant's, but for some reasons are not able to go to restaurants. This page is going to guide you with helpful instructions on preparing a Rajma Chaawal like a famous chef made.

Rajma Chaawal

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To make an extraordinary Rajma Chaawal, below are the ingridients required:

  1. Use 3/4 cup of Rajmaa (White Rajmaa).
  2. Prepare 2 cups of Water.
  3. Provide 1 cup (2 medium onions) of Onion Puree.
  4. Provide 1 1/4 cups (2 medium tomatoes) of Tomato Puree.
  5. Get 1 of heaped tbs Ginger Garlic Paste.
  6. Prepare 1/2 tsp of Turmeric Powder.
  7. Prepare 1 tsp of Spicy Red Chilli Powder.
  8. Provide 1 tsp of Kashmiri Red Chilli Powder.
  9. You need 1 1/2 tsp of Coriander Powder.
  10. Prepare 1/2 tsp of Punjabi Garam Masala.
  11. You need 1 tbs of Kasuri Methi.
  12. Use To Taste of Salt.
  13. Get 1 tbs of Homemade Ghee.
  14. Take 1 tbs of Cream (Malai).
  15. Take To Taste of Salt.
  16. Provide as needed of Chopped Coriander Leaves For Garnishing.
  17. Get Ghee As Required of Homemade Butter.
  18. Use of Whole Spices For Tempering :.
  19. Use 3 tbs of Oil.
  20. You need 1/2 tsp of Cumin.
  21. Prepare 2-3 of Cloves.
  22. Take 2 sticks of Cinnamon (1″ each).
  23. You need 1 of Black Cardamom.
  24. You need 2 of Bay Leaves.

After preparing the components, now you are ready to cook your 5-star Rajma Chaawal by following the guidances below:

  1. To make Rajmaa Chaawal, soak the rajma overnight or for about 8 hours. This will give about 1 1/2 cups soaked rajmaa..
  2. Next morning, drain out all the water and transfer the rajma to a pressure pan..
  3. Add 4 cups water and close the lid. Pressure cook for 8 whistles on high flame and then on low heat for 7-8 minutes..
  4. In the meantime, heat a kadhai and add oil to it. When it heats up, add the whole spices..
  5. When they splutter, add the onion puree and saute for about 4-5 minutes..
  6. Add the ginger garlic paste and saute further for a few more minutes..
  7. Next, add the tomato puree and the turmeric powder, red chilli powders, coriander powder..
  8. Mix well and saute the mixture. Cover and cook on low heat, stirring occasionally till the mixture thickens and is well cooked..
  9. Uncover and add the Punjabi garam masala cooked rajmaa with the water in which it was cooked..
  10. Add salt to taste and water as required to get a medium thick gravy..
  11. Bring it to a boil and check seasoning. Add the cream and some homemade butter or ghee at this stage and stir..
  12. Slightly heat a small kadhai, switch off the heat and add the kasuri methi to it..
  13. This will crisp up the methi leaves. Crush them into a fine powder with your fingers and add to the prepared gravy. Give it a good mix..
  14. Garnish with chopped coriander leaves and serve this delicious Rajmaa with some Chaawal (Jeera Rice) topped with ghee, alongwith some salad of choice!.

Recipe : Rajma Chaawal

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