Rajma Methi is a medium spicy dish prepared in North Indian style. Rajma chawal is avery popular North Indian combo. Rajma methi is an innovative dish from my kitchen.
Measurement: 1 Cup = 180 ml
Serves: 4
Ingredients:
- Rajma - 1 cup
- Methi (finely chopped) - 1/3 bunch or 1.5 cup
- Onion (finely chopped) - 2 medium sized
- Tomato (finely chopped) - 2 medium sized
- Jeera - one pinch
- Bayleaf - 1
- Ginger garlic paste - 1 tsp
- Green chilly (slit) - 1 to 2
- Turmeric powder - one pinch
- Chilly powder - 1 tsp
- Corriander powder - 1 tsp
- Rajma msala/ kitchen king/ garam masala - 1 tbsp
- Yoghurt - 1 to 2 tbsp
- Oil - 1 1/2 tbsp
- Ghee - 1 1/2 tbsp
- Salt to taste
- Sugar - 1/4 tsp
- Baking soda - one pinch
Procedure:
- Wash rajma and soak them overnight.
- Wash them again and pressure cook on medium flame till they soften by adding baking soda, water level should be above rajma. You will need at least 10-12 whistles.
- Heat oil and ghee in a pan.
- Add jeera and bayleaf. Don’t allow jeera to crackle.
- Add onion and stir fry till it turns golden brown.
- Add ginger garlic paste and stir fry for few seconds.
- Add methi and tomato.
- Sprinkle little salt.
- Once tomatoes get cooked add ingredients numbering 8 to 12.
- Add water, salt and sugar.
- Simmer for 5 min.
- Add yoghurt and mix well.
- Simmer for 2 min and serve with rice/phulka/chapati/puri
Tip:
- If you want to make plain rajma masala, the avoid methi.
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