How to make Rajma Chawal-SK Khazana -
A favourite comfort food of the Punjabis
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Red kidney beans (rajma) (राजमा), Jeera rice
Cuisine : Punjabi
Course : Main Course Vegetarian
For more recipes related to Rajma Chawal-SK Khazana checkout Rajma Rasmisa, Rajma Masala. You can also find more Main Course Vegetarian recipes like Ishtew - SK Khazana Batata Matki Ussal Pumpkin More Kozhambu Three Pepper Paneer Bake
Rajma Chawal-SK Khazana Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 7-8 hour
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Rajma Chawal-SK Khazana Recipe
Red kidney beans (rajma) soaked and boiled 1 1/2 cups
Jeera rice to serve
Ghee 3 tablespoons
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Ginger finely chopped 1 teaspoon
Garlic finely chopped 1 tablespoon
Medium onion finely chopped 1
Fresh tomato puree 1 cup
Red chilli powder 1 1/2 teaspoons
Coriander powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Cumin powder 1 teaspoon
Salt to taste
Kidney beans stock 1 1/2 cups
Dried mango powder (amchur) 1/2 teaspoon
Garam masala powder 1 teaspoon
Fresh cream 2 tablespo for drizzling
Fresh coriander sprig for garnish
Method
Step 1
Heat ghee and oil in a non-stick pan. Add cumin seeds and sauté till seeds change colour.
Step 2
Add ginger and garlic, mix well and sauté for a minute. Add onion, mix and sauté till onion is well browned.
Step 3
Add tomato puree and mix. Add chilli powder, coriander powder, turmeric powder and cumin powder, mix, cover and cook for 2-3 minutes.
Step 4
Add kidney beans and mix. Add salt and kidney beans stock, mix, cover and cook for 3-4 minutes.
Step 5
Add dried mango powder_ and garam masala powder and mix well. Add cream and mix well.
Step 6
Transfer into a serving bowl, drizzle some cream on top, garnish with a coriander sprig and serve hot with jeera rice.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
