Rajma recipe/how to make rajma/राजमा रेसिपी कैसे बनाएं/Punjabi Style Rajma recipe/dhaba Style Rajma скачать в хорошем качестве

Rajma recipe/how to make rajma/राजमा रेसिपी कैसे बनाएं/Punjabi Style Rajma recipe/dhaba Style Rajma

Ingredients ​The Beans: 1 cup Rajma (Red Kidney Beans), soaked overnight or for at least 8 hours. ​The Base: 2 medium onions (finely chopped), 3 large tomatoes (pureed), 1 tbsp ginger-garlic paste. ​The Spices: 1 tsp cumin seeds, 1 bay leaf, 1 black cardamom, 1-inch cinnamon stick, ½ tsp turmeric, 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, and ½ tsp garam masala. ​The Finish: 1 tbsp ghee (optional but recommended), fresh coriander, and a pinch of Kasuri Methi (dried fenugreek). ​Instructions ​1. Pressure Cook the Rajma ​Drain the soaking water and rinse the beans. ​Add them to a pressure cooker with 3 cups of water, the whole spices (bay leaf, cardamom, cinnamon), and a teaspoon of salt. ​Cook for 5–6 whistles on medium heat (or about 20 minutes in an Instant Pot). The beans should be so soft that they mash easily between two fingers. ​2. Prepare the Masala (The Bhuna) ​Heat 2 tbsp of oil or ghee in a pan. Add cumin seeds. ​Add the chopped onions and sauté on medium-low heat. The secret is to brown them deeply (but don't burn them!) to get that rich dark color. ​Stir in the ginger-garlic paste and sauté for another minute. ​Add the tomato puree and salt. Cook until the moisture evaporates and you see oil separating from the sides of the masala. ​3. Spice it Up ​Turn the heat to low. Add turmeric, red chili powder, and coriander powder. Sauté for 30 seconds to wake up the spices. ​4. Combine and Simmer ​Add the cooked rajma along with its cooking water to the masala. ​The "Creamy" Hack: Use the back of your spoon to mash a small handful of the beans against the side of the pot. This thickens the gravy naturally. ​Cover and let it simmer on low heat for 10–15 minutes. The longer it simmers, the better the flavors meld. ​5. The Finishing Touch ​Stir in the garam masala and crushed Kasuri Methi. ​Turn off the heat and garnish with a generous amount of fresh coriander and a dollop of ghee or butter.