Hello, I am Joana. Today, I’m gonna show you how to prepare jammu style rajma in desi ghee recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Jammu Style Rajma In Desi Ghee Recipe
Jammu Style Rajma In Desi Ghee is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Jammu Style Rajma In Desi Ghee is something which I have loved my entire life.
To bewith this recipe, we have to prepare a few ingredients. You can cook 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
- Get 1/2 cup coriander leaves
- Prepare 2 big piece of ger
- Take 1 tsp cumin seeds
- Get 1.5 tsp chilli powder
- Take 1 tsp coriander powder
- Take 3 inch cinnamon stick
- Make ready 4 black cardamoms
- Get 1 tsp pomegranate powder
- Prepare to taste Salt
- Make ready as needed Pure Ghee
Steps 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 ger 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 ger 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.
So that’s going to wrap it up with this exceptional dish jammu style rajma in desi ghee recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
