Hello, I am Marie. Today, I will show you a way 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. Nowadays, I’m gonna make it a bit tastier. This will be really 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 appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Jammu Style Rajma In Desi Ghee is something which I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook jammu style rajma in desi ghee using 12 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Jammu Style Rajma In Desi Ghee:
- Make ready 2 cups Rajma(kidney beans)
- Get 2 big tomatoes
- Get 1/2 cup coriander leaves
- Make ready 2 big piece of Ginger
- Prepare 1 tsp cumin seeds
- Make ready 1.5 tsp chilli powder
- Make ready 1 tsp coriander powder
- Make ready 3 inch cinnamon stick
- Get 4 black cardamoms
- Get 1 tsp pomegranate powder
- Get to taste Salt
- Take 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 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.
So that’s going to wrap this up with this distinctive dish jammu style rajma in desi ghee recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
