PUNJABI RAJMA MASALA
Punjabi rajma recipe - this is a healthy, delicious, comforting meal served with rice. Here red kidney beans are simmered in onion tomato gravy.
Provided by Kanan
Categories Main Course
Time 8h45m
Number Of Ingredients 15
Steps:
- Wash the rajma under running cold water until the water runs clear. Or rinse them with tap water 2-3 times or until the water is not cloudy anymore.
- Soak in enough water for at least 8 hours or overnight. Discard the soaking water.
- Take soaked beans along with fresh water in the pressure cooker (or instant pot).Pressure cooker: 1 whistle on High heat then reduce to Low and cook for 10 minutes.Instant pot: Manual (high pressure) for 8 minutes.
- NOTE: The cooked rajma should be soft and mashed easily when pressed between finger and thumb. Some of them may open up and those will help in making thick gravy.
- Heat the oil in a pan on medium heat. Once hot add bay leaf and saute for 30 seconds.
- Then add chopped onions and sprinkle some salt to speed up the cooking process. Cook the onions until they are light brown in color.
- Add ginger and garlic paste. Saute for a minute or until the raw smell of ginger-garlic goes away.
- Add tomato puree, mix well and let it cook. Cook until all the moisture evaporates and oil starts to leave the sides of the pan. Do stir in between to make sure that it is not sticking to the pan.
- Add spice powders (Turmeric powder, red chili powder, coriander powder and cumin powder, garam masala, amchur). Mix well and cook for a minute.
- Then add Boiled rajma along with its water. To get more thick gravy, mash few rajma with the back of the spoon or spatula.
- Mix well and let it simmer on low for 10-15 minutes. Check the salt and other spices. If gravy is too thick then add some water and bring it to a boil. If gravy to too thin and watery then let it simmer for few more minutes or until you get your desire gravy consistency.
Nutrition Facts : Calories 405 kcal, Carbohydrate 52 g, Protein 17 g, Fat 16 g, SaturatedFat 1 g, Sodium 637 mg, Fiber 14 g, Sugar 5 g, TransFat 1 g, ServingSize 1 serving
PUNJABI RED BEANS
from "5 spices, 50 dishes" by ruta kahate. you must soak the red beans in cold water for 8 hours or overnight.
Provided by hannahactually
Categories Beans
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- drain beans and place in large saucepan. add 4 c water and bring to boil. reduce heat to simmer, cover, and cook until beans are very soft, about 1 hour.
- meanwhile, heat oil in medium skillet and saute onion until it is well browned. add garlic, ginger, and turmeric and stir for 2-3 minute add tomato puree, coriander, and cumin, and simmer until sauce is thick. stir this sauce into the pot of beans when they are tender, and add the chiles and salt.
- simmer, uncovered, for another 15-20 min to allow flavors to meld. stir in butter if using.
- this dish tastes best the day after it's made. reheat gently over medium heat to serve.
Nutrition Facts : Calories 221.3, Fat 11.2, SaturatedFat 0.8, Sodium 1393, Carbohydrate 25.5, Fiber 6.4, Sugar 5.2, Protein 7
RAJMAH (PUNJABI CURRIED RED KIDNEY BEAN) (SLOW-COOKER)
This recipe is by Anupy Singla, whose cookbook, "The Indian Slow Cooker", is a publishing sensation. She says slow cookers are particularly suitable for Indian cooking, reminiscent of clay cookers that would have been used for village cooking. This recipe is a traditional and classic North Indian dish that you would find in every home, but not in restaurants. Comfort food for Punjabis, this is the dish her family requests the most.
Provided by duonyte
Categories Curries
Time 11h15m
Yield 10 cups
Number Of Ingredients 17
Steps:
- Safety note: This is not part of the recipe, but it is information that has recently been highlighted in various places. Dry beans, especially dry red kidney beans, contain a toxin called Phytohaemagglutinin, which can cause nausea, vomiting, diarrhea and abdominal pain. Soaking and boiling dry beans helps remove this toxin to make beans safe to eat -- in a slow cooker, the temperature never gets hot enough to heat up dry beans sufficiently [source: U.S. Food and Drug Administration]. They recommend that you first soak them for a minimum of 12 hours, rinse them, and then boil them for 10 minutes. Singla has said that the long cooking here has the same effect, but if you have any concerns, please use these instructions, and expect the beans to finish cooking more quickly. Use less water if you start with soaked beans.
- Put all ingredients except the cilantro and the rice into a 5 to 6 quart slow cooker. Cook on High for 11 hours, until the beans break down and the whole is somewhat creamy. (Several people have mentioned that it seems watery, so you might want to try less water - definitely less water if beans were pre-soaked).
- If you can find them, remove the cloves and the cinnamon stick. If the beans are not as creamy as you want them, stick your immersion blender in there and whir a bit. (Or remove about one cup of the beans and process in blender or food processor). Most of the beans should remain whole.
- Stir in cilantro and serve over rice.
- Optional: Stir in 1 cup yogurt, cover and let sit for 10 minutes, for a tangy twist.
- Use a 3 1/2 quart slow cooker if making half the quantity.
Nutrition Facts : Calories 203.7, Fat 1.1, SaturatedFat 0.2, Sodium 1426.2, Carbohydrate 37.3, Fiber 9.5, Sugar 2.4, Protein 13.1
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HOW TO MAKE RAJMA (PUNJABI RED BEANS) - SOUTHERN LIVING
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- Place beans in a medium bowl or saucepan; add cold water as needed to cover 2 inches above beans. Cover and refrigerate 8 hours or overnight. Drain.
- Bring drained beans, 8 cups water, and 1 teaspoon of the turmeric to a boil in a large saucepan over high. Reduce heat to medium; simmer, stirring occasionally, until beans are tender but still hold their shape, 1 hour, 15 minutes to 1 hour, 30 minutes, stirring 2 teaspoons of the salt into bean mixture during final 30 minutes of cook time.
- While beans cook, heat 3 tablespoons of the ghee in a large heavy-bottomed saucepan over medium until very fragrant, about 3 minutes. Add onion, 1/2 teaspoon of the salt, and (if using) black cardamom pod; stir to coat. Reduce heat to medium-low. Cook, stirring occasionally, until onion just begins to turn golden brown in spots, about 10 minutes. Reduce heat to low; add ginger, serrano chile, and remaining 1 tablespoon ghee. Cook, scraping bottom of pan to loosen browned bits, until onion is caramelized and crisped in spots, 10 to 14 minutes. Add garlic; cook, stirring often, until slightly softened, about 2 minutes.
- Add 1/2 cup water to onion mixture, scraping bottom of pan to loosen browned bits. Cook over low, stirring occasionally, until water evaporates and onion starts to sizzle in remaining pan drippings, 5 to 15 minutes. Repeat process using additional 1/2 cup water.
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