Punjabi Rajma Masala
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Punjabi Rajma Masala

An easy dish to cook, I was introduced to Punjabi Rajma masala as a young girl by my mom's best friend .. Mrs Bussi Aunty (Punjaban). Mrs Bussi Aunty  opened the doors to a totally new cuisine to which both  Amma and me were hooked on to  instantly much to the discomfort of my dad who wanted only his rice and sambar!
The trick to have melting soft cooked rajma is to pressure cook  the overnight soaked rajma twice or after pressure cooking the rajma  for the required time , continue to cook on slow heat for about 15 min. after the customary numbers of whistles!
Reg whistles:
I have discovered that the number of whistles that the pressure cooker emits for delivering cooked food depends on the heat and the size of the cooker. Also, the pressure cookers with age become eccentric ! My pressure cooker is moody and emits a whistle when it feels like so I go by the time it starts hissing!

Mamatha Rao

Ingredients

4-portion
  1. 2 cups rajma Cooked -
  2. 1 Onions large (large) grated -
  3. 2 tsps Ginger garlic paste -
  4. 4 no Tomatoes ground -
  5. 4 tbsps Oil -
  6. 1/4 tsp Jeera -
  7. 2 tbsps Corriander powder -
  8. 1 tsp Jeera powder -
  9. 1 1/2 tsps chili powder Kashmiri red -
  10. 1 tsp Aamchur -
  11. 1 tsp Anaardhana powder -
  12. to taste Salt
  13. 1 tsp Garam masala -
  14. 1/5 cup coriander leaves Chopped -
  15. 2 no Bay leaf
  16. 1/2 cup Water -

Method

40 mins
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    1.Heat oil in a saucepan, add the jeera seeds and bay leaves. When the jeera starts to crackle add the grated onions and saute on medium heat for 3 min. Lower the heat and cook until the onions turn golden brown.

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    2\. Next add the ginger-garlic paste and cook till the paste starts sticking to the bottom (less than 2 min). Now add the ground tomatoes and cook until the raw smell of the masala disappears (about 10 min)

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    3\. Now add the powders- red chili, coriander, jeera, aamchur, anaardhana, salt and 1/2 cup of water. First use up the water of  the cooked rajma. Add more fresh water if needed.

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    4.  Continue to cook  for another 5 min. Now add the rajma and cook until the oil floats on top and the gravy is not too thick. Add a splash of water if needed. Sprinkle the garam masala and remove from flame.

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    Serve hot with Indain breads, pav, or steaming hot baumathi rice.

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