HELLO GUYS,

      welcome back to my blog.

Today topic about rajma chawal, this is especially regularly making in punjab every house, Their family loved to eat.

But here i am sharing recipe with you guys but …..

here something changes in this recipe. i will share kashmiri style rajma with you guys.

 it is heavenly however it is likewise loaded up with the decency of protein as is wealthy in protein, settling on it an ideal decision to remember for my regular feasts.

It is very easy to make and it's not generally so hot as the Punjabi road side unique, as a matter of fact, it is very not the same as the standard Punjabi curries with the kind of fennel and dry ginger sticking out

This recipe is delicious with a cacophony of flavour, and when we use kashmiri chilli powder it will give nice red colour.

WHAT IS THE MEAN OF OF THIS RECIPE?

It is the curry which is made by kashmir household spicies with kidney beans. And  in this ginger, fennel, red chilli powder is mainly thing which is getting flavour in this curry.

If you guys try to diiferent rajma cuury from your regular making in your home. you should to try this one.

INGREDIENTS

• Rajma - 1 cup
• Fennel Seed Powder - 1 teaspoon
• Dry Ginger Powder - 1 teaspoon
• 2-3 pices of Cloves
• Cinnamon stick - 1 inch 
• Mustard Oil - 4 tablespoon
• Cumin Seeds powder - 1 teaspoon 
• Hing (Asafoetida)- ¼ teaspoon
•  Finely chopped Onion - 1 cup
• Ginger garlic paste - 2 teaspoon 
• 1 cup of Yogurt
• Coriander Powder - 2 teaspoon 
• Turmeric Powder - ½ teaspoon 
• Kashmiri Red chilli Powder - 2 teaspoon 
• Salt to taste
• Garam Masala Powder - ½ teaspoon 
• fresh Coriander chopped - 2 tablespoon  

METHOD

• Wash the rajma and saok till absorb sufficient water for 6-8 hours.
• Remove the water and add the rajma in a pressure cooker alongside 3 cups of water, 2 teaspoon salt, fennel seed powder, dry ginger powder, cloves and cinnamon.
• Pressure cook until rajma is well cooked and mellowed.
• Take out cooker from fir flame and keep to the side.
• Heat mustard oil in a container.
• When the oil is hot, add cumin seeds, and hing and let them pop for a couple of moments.
• Add onion and sear until marginally sautéed.
• Add ginger garlic paste and sear until onions are well carmelized.
• Presently add yogurt and cook for 2-3 minutes.
• Add coriander powder, turmeric powder, Kashmiri red bean stew powder and sear until oil begins to isolate from the sides of the skillet.
• Add the cooked rajma alongside the water in which it was bubbled in the skillet.
• Crush a couple rajma pieces with the rear of a spoon.
  Add salt to taste.
• Cook for 10-12 minutes on low intensity.
  Add garam masala and new coriander and blend well.
• Serve hot with steamed rice or saffron rice.

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