Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, rajma curry. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
The Rajma Recipe that everyone loves and adores is here! Rajma is a popular vegetarian dish. The combination of Rajma and rice generally lists as a top.
Rajma curry is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Rajma curry is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have rajma curry using 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Rajma curry:
- Get Rajma
- Make ready onion
- Make ready jeera powder
- Make ready chilli powder
- Prepare tumeric powder
- Take Salt (as per taste)
- Make ready Cooking oil
- Take jeera
This is a great way to make a complete meal in your instant pot. Rajma masala is sold at most food stores in the international section. This is a quick and easy curry made from red kidney beans. Served with either naan (flatbread) or rice.
Steps to make Rajma curry:
- Soak rajma for 6-8 hours in water. And pressure cook it for 5-6 whistles.
- Take a preheated pan and add oil and put jeera. After jeera sprinkles add finely chopped onions. Saute it till it becomes translucent. Then add jeera powder.
- Add the pressure cooked rajma to it and add turmeric powder, chilli powder, salt. Mix it well. Allow it to cook for 15 minutes in medium flame.
Rajma Curry recipe, rajma recipe, rajma masala with amazing step by step photos. Punjabi Rajma Curry, is filling and nutritious and turns out beautifully when cooked in a thick tomato pulp with only. Rajma curry recipe - Tired of having regular punjabi rajma? try this different rajma curry. Gravy is made from yogurt and spiced with few spices. Rajma dal is a red kidney bean curry that is a popular dish in northern India, though it's enjoyed throughout the country.
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