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Rajma Chawal | How to Make Rajma Chawal

  Easy Rajma Chawal Recipe Rajma is one of the most popular lentil eaten in the northern India. It is quite a part of regular diet food of northern India and rightfully so with its thick aromatic sauce covering the red kidney beans. Ingredients: • 1 Tablespoon Ghee • 1 Tablespoon Oil • 1 Teaspoon Cumin Seeds (jeera) • 1 Teaspoon Black Peppercorn (kaali mirch) • 1 Bay Leaf (taejpatta) • 1-2 Green Chilies • 1 Tablespoon Ginger Garlic Paste • 1 Medium Onion roughly chopped • 2 Medium Tomato roughly chopped • Some chopped coriander • 1 Teaspoon Salt • 1 Teaspoon Turmeric Powder (haldi) • 1 Teaspoon Garam Masala • 1 Cup Kidney beans/Rajma • 1 Cup White Rice Instructions: 1. Soak one cup of kidney beans/ Rajma in one cup of water under night or for 4-5 hours. 2. Then in a pressure cooker boil them for 20 minutes or * 3. In a Kadai pour a tablespoon of oil to prepare the tadka. Once the oil is heat up, you can add 1 teaspoon of jeera/cumin seeds to it along with 1 bay leaf. 4. When the jeera
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Shahi Paneer Masala Receipe





Shahi Paneer has its origins from Mughlai Cuisine. The word Shah is in reference of the title ShehanShah indicating royalty and paneer is derived from Persian word cheese. Mullah Do Piaza, a Persian cook who brought this dish to India. Shahi paneer became popular in the royal courts of Mughal India and in due course of time stepped into the Indian households aswell.




Shahi Paneer

This meal is authentically regal because of the velvety smooth gravv, the tender paneer cubes, and the abundance of flavour. This dish is prepared by blending ground cashews, tomatoes, onions, ghee and cream into a curry, in addition of diced-cut paneer and whole lot of spices. Thereafter, you can indulge it with roti or naan as per your liking. The subtle difference between other paneer recipes and this dish is that Shahi Paneer has a little sweeter taste in it.                     

 


Cuisine: North Indian

Diet: Gluten Free, Vegetarian

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6 people

Calories: 336kcal

 

Ingredients

Onion Tomato Masala

·        1 Tablespoon Ghee

·        1 Tablespoon Oil

·        1 Teaspoon Cumin Seeds (jeera)

·        1 inch Cinnamon (dalchini)

·        1 Green Cardamom (choti elaichi)

·        1 Black Cardamom (badi elaichi)

·        2 Cloves (laung)

·        1 Teaspoon Black Peppercorn (kaali mirch)

·        1 Bay Leaf (taejpatta)

·        1-2 Green Chillies

·        1 Tablespoon Ginger Garlic Paste

·        2 Medium Onion roughly chopped

·        4 Medium Tomato roughly chopped

·        10-12 Cashew Nuts (kaju)

·        1 Teaspoon Salt

·        1 Cup Water

Gravy

·        2 Tablespoons Butter

·        ½ Teaspoon Sugar

·        ½ Tablespoon Kashmiri Red Chilli Powder or paprika

·        1 Teaspoon Coriander Powder (dhania powder)

·        ½ Teaspoon Turmeric Powder (haldi powder)

·        ¼ - ½ Teaspoon Salt to taste

·        350 Grams Paneer cubed

·        ¼ Cup Cream

·        1 Teaspoon Kasuri Methi roasted and crushed

Instructions

Onion Tomato Masala

1.                Add desi ghee and oil to a kadai and allow to heat. Once hot, add cumin seeds and allow it to splutter, for about 1 minute. Add cinnamon, black and green cardamom, cloves, black peppercorn and bay leaf. Saute for 1-2 minutes or until fragrant.

2.                Add green chilli, ginger garlic paste and onion. Saute on high flame while stirring frequently, for 2-3 minutes or until onions are translucent.

3.                Add tomato and cashew and saute for 3-4 minutes. Add salt and water and cook for 8-10 minutes or until the water reduces by half and the tomatoes have softened. Turn off the heat and keep aside.

4.                Remove the black cardamom and bayleaf. Allow it to cool and transfer to a mixer/blender once completely cooled down. Blend until smooth and set aside for later.

Gravy

1.                To the same kadai add butter and allow to melt over medium heat. Add sugar and allow to caramelize, for about 30 seconds. Add kashmiri red chilli powder, coriander powder and turmeric powder and fry for a few seconds or until the raw smell goes.

2.                Add the prepared onion tomato masala puree and salt and stir to combine. Allow the mixture to come to a boil, cover and reduce the heat to simmer. Simmer for 5-6 minutes or until the desired consistency is achieved.

3.                Add paneer cubes and cook for 1-2 minutes or until softened.

4.                Add cream and kasuri methi. Add more salt according to taste, if required. Stir to combine and serve hot along with naan, roti or rice!

Notes

·        Avoid using desi tomatoes for this recipe. Roma or hybrid tomatoes work best as they aren’t very sour or tangy.

·        Use malai paneer for the softest and creamiest paneer.

·        While cooking the ground spices, add a splash of water to prevent them from burning

·        Overcooking the paneer makes it hard and chewy. Simmering it for just a couple of minutes should be more than enough.

·        If making this dish ahead, just make the gravy. Add paneer when you reheat it just before serving to make sure that it remains soft and tender.

·        To freeze, freeze the gravy without the cream and paneer. While using, simmer it straight from frozen on the stove, add cream and paneer, simmer and serve.

Nutrition

Calories: 336kcal | Carbohydrates: 12g | Protein: 10g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 578mg | Potassium: 321mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1154IU | Vitamin C: 15mg | Calcium: 323mg | Iron: 1mg

 

 








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