Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, jammu style rajma in desi ghee. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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Jammu Style Rajma In Desi Ghee is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Jammu Style Rajma In Desi Ghee is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have jammu style rajma in desi ghee using 12 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Jammu Style Rajma In Desi Ghee:
- Prepare 2 cups Rajma(kidney beans)
- Take 2 big tomatoes
- Make ready 1/2 cup coriander leaves
- Prepare 2 big piece of Ginger
- Take 1 tsp cumin seeds
- Take 1.5 tsp chilli powder
- Get 1 tsp coriander powder
- Make ready 3 inch cinnamon stick
- Prepare 4 black cardamoms
- Take 1 tsp pomegranate powder
- Prepare to taste Salt
- Prepare as needed Pure Ghee
Very easy step by step Butt Karahi video recipe. Enjoy this homemade restaurant-style Butt Karahi. This nameless, no-seat stall outside Hotel Natraj ladles out four types of kidney bean-based curries plus slivers of fried paneer onto plates of rice to create one of Jammu's favourite street food experiences. Heat ghee in a large saucepan over medium-high heat.
Instructions to make Jammu Style Rajma In Desi Ghee:
- Wash and Soak rajma overnight
- In a pressure cooker put soaked rajma along with the water it was soaked in, 1 big piece of ginger washed and cut into 4 pieces, cumin seeds, chilli powder, coriander powder and half of the salt. Add 1 tbsp ghee. Pressure cook till well cooked yet firm.
- When pressure releases open the lid and let it simmer on a slow flame while masala is getting ready. You can add more water wherever needed.
- Grind tomato, coriander leaves and remaining ginger to a fine paste.
- Heat up 2-3 tbsp ghee, add 2 bay leaf and ground paste. Cook/fry on medium flame till ghee starts separating. Add salt and some water in between this frying process.
- Make a fine powder of big cardamoms and cinnamon sticks and black peppers. Discard the pieces that have not ground to a fine powder. Add this to the masala.
- When masala is ready, add some water, when it starts boiling pour this masala in the pressure cooked rajma that's simmering for a while.
- Add pomegranate powder. I mix it well and pressure cook again for 1-2 whistles. This makes rajma have all the flavours of masala. But if your rajma is already cooked as you like it, don't pressure cook, but leave it to simmer for 15-20 minutes.
- Serve it with Jeera rice. Don't forget the final trick! A spoonful of ghee along with some coriander leaves while serving it.
Add the chopped onions and saute until golden brown. Add the ground paste and saute, sprinkling water occasionally, until the ghee starts separating from the paste. Add the cooked beans (not the crushed beans), stir for a while and add salt. Rajma Chawal is delicious to say the least. Add to it the fact that it is the plain rice or jeera rice which The magic about Rajma Chawal is the complex character of red kidney beans tempered with loads of Lentils: Red Kidney Beans (Jammu wale Rajma).
So that is going to wrap it up for this special food jammu style rajma in desi ghee recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
