Hello, I’m Marie. Today, we’re going to make jammu style rajma in desi ghee recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little 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 favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Jammu Style Rajma In Desi Ghee is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have jammu style rajma in desi ghee using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Jammu Style Rajma In Desi Ghee:
- Prepare 2 cups Rajma(kidney beans)
- Make ready 2 big tomatoes
- Prepare 1/2 cup coriander leaves
- Make ready 2 big piece of Ginger
- Prepare 1 tsp cumin seeds
- Take 1.5 tsp chilli powder
- Take 1 tsp coriander powder
- Get 3 inch cinnamon stick
- Get 4 black cardamoms
- Make ready 1 tsp pomegranate powder
- Make ready 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 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 it up with this special dish jammu style rajma in desi ghee recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
