Friday, 29 March 2013

Punjabi rajmah

My mother used to prepare most yummiest rajmah.  I like her curry/gravy/any dal preparation which she smartly accompanies with roti.  This punjabi rajmah is dedicated to my dear mother.

Ingredients required

To temper
  • 4 tsp butter
  • 1 bayleaf, crushed
  • 2-3 cloves
  • 2 tsp crushed black cardamon

Spice mix
  • 1/2 tsp haldi/turmeric powder
  • 1 tsp punjabi garam masala
  • 1 tsp chilli powder
  • 1tsp dhanya powder
  • 1/2 tsp aamchur powder
  • 1 tsp salt

  • 2 medium onions, blended into paste
  • 1 tsp ginger-garlic paste
  • 1/2 cup tomato puree
  • 1/4 cup curd mixed with 1 tsp maida/regular flour (in order to prevent dahi from curdling)
  • 1 cup rajma
  • 4 tsp chana dal  (Both dals soaked overnight, pressure cooked till done)

For garnish
  • 4-5 ginger strips
  • 2 tsp finely chopped coriander leaves


Atfirst, heat kadaai with butter and add ingredients for temper one by one.  Then add onion paste and saute till they are golden brown.  Later, add ginger-garlic paste, tomato puree, and curd along with spice mix.  Cook till oil separates from the gravy.  Add cooked rajma, simmer flame for five minutes, check the salt and serve hot with ginger strips on top.

Am linking this to Announcement of spotlight april by cuisine delights

Also to cook like celebrity chef by srilankan blogspot

And also to WTML by hema blog

And here is our nutritional info

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