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Full written recipe – Rajma Masala Prep time: 5-10 minutes (overnight soaking of rajma) Cooking time: 30-35 minutes Serves: 5-6 people Ingredients: Boiled Rajma CHITRA RAJMA | चित्रा राजमा 250 GRAMS (SOAKED OVERNIGHT) BAY LEAF | तेज पत्ता 1 NO.  CINNAMON | दालचीनी 2 INCH BLACK CARDAMOM | बड़ी इलाइची 1 NO. CLOVES | लौंग 3 NOS. WATER | पानी AS REQUIRED (1 INCH ABOVE THE RAJMA) SALT | नमक A LARGE PINCH  Onion Paste  ONION | प्याज 3 MEDIUM SIZED. (ROUGHLY CUT) Tomato Puree TOMATO | टमाटर 3 MEDIUM SIZED. (ROUGHLY CUT) GARLIC | लहसुन 15 CLOVES GINGER | अदरक 2 INCH GREEN CHILLI | हरी इलाइची 2 NOS. Tempering and Final Cooking  GHEE | घी 2 TBSP OIL | तेल 1 TBSP CUMIN SEEDS | जीरा 1 TSP  ASAFOETIDA | हींग 1/4 TSP ONION PASTE | प्याज़ कि पेस्ट  HOT WATER | गरम पानी A SPLASH  HOT WATER | गरम पानी A SPLASH TURMERIC POWDER | हल्दी पाउडर 1/2 TSP  KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP CORIANDER POWDER | धनिया पाउडर 2 TBSP CUMIN POWDER | जीरा पाउडर 1 TSP DRY MANGO POWDER | अमचूर पाउडर 1 TSP BLACK SALT | काला नमक A LARGE PINCH HOT WATER | गरम पानी AS REQUIRED  TOMATO PUREE | टमाटर कि प्युरी  SALT | नमक TO TASTE KASURI METHI | कसूरी मेथी 1 TBSP GHEE | घी 1-2 TBSP (OPTIONAL) YELLOW CHILLI POWDER | पीली मिर्च का पाउडर 1 TSP GINGER JULIENNE | अदरक के लच्छे A HANDFUL  GREEN CHILLI | हरी मिर्च 2 NOS. (SLICED) FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) GARAM MASALA | गरम मसाला A PINCH Method: Soak the rajma in water for 6-8 hours or overnight, then discard the water & wash them thoroughly to get rid of any smell.  Add the soaked rajma into a pressure cooker along with the whole spices, salt, water & pressure cook over high flame for one whistle then over medium flame for 2-3 more whistles. Switch off the flame & let the cooker depressurize naturally, then open the lid & check if the rajma is cooked, if not then pressure cook them for 1 more whistle. Discard the whole spices & keep the cooked rajma aside. Add the onions into a mixer jar & grind them into a paste. Similarly, add all the ingredients of the tomato puree & blend them into a fine puree.  Set a kadhai over high heat, add ghee & oil, let it get hot.  Further add cumin seeds & onion paste, stir well & cook over high flame until it turns golden brown, you can add splashes of hot water if the paste starts sticking to kadhai.  Lower the flame & add all the powdered spices with a splash of water, stir well & cook the spices over high flame for a minute or two.  Next,  add the tomato puree with salt & cook until the ghee separates & the masala becomes crumbly, this will take 10-12 minutes, if it becomes dry then add hot water & cook it further.  Then add the cooked rajma, stir well & simmer it for 6-8 minutes or until it becomes semi-thick. Mash a few rajma to thicken up the gravy faster. Once the gravy becomes semi-thick, dry roast kasuri methi over medium flame in a separate pan then transfer it into a small bowl, crush it between your hands & add it to the gravy. Then in the same pan heat some ghee & add it to the rajma, along with yellow chilli powder, ginger, green chilli, garam masala & fresh coriander, stir well.  Your delicious, dhaba style rajma masala is ready, serve it with some hot tandoori rotis or bread kulcha with jeera rice. #YFL #SanjyotKeer #rajmamasalarecipe Follow Your Food Lab on: Follow my personal handles here: (Chef Sanjyot Keer) The Music I use in All my videos – https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 Soaking Rajma 0:48 Cooking Rajma 1:20 Onion Paste 2:07 Tomato Paste 2:18 Rajma Masala 3:35 Plating 7:34 Outro 8:26

Full written recipe – Rajma Masala Prep time: 5-10 minutes (overnight soaking of rajma) Cooking time: 30-35 minutes Serves: 5-6 people Ingredients: Boiled Rajma CHITRA RAJMA | चित्रा राजमा 250 GRAMS (SOAKED OVERNIGHT) BAY LEAF | तेज पत्ता 1 NO.  CINNAMON | दालचीनी 2 INCH BLACK CARDAMOM | बड़ी इलाइची 1 NO. CLOVES | लौंग 3 NOS. WATER | पानी AS REQUIRED (1 INCH ABOVE THE RAJMA) SALT | नमक A LARGE PINCH  Onion Paste  ONION | प्याज 3 MEDIUM SIZED. (ROUGHLY CUT) Tomato Puree TOMATO | टमाटर 3 MEDIUM SIZED. (ROUGHLY CUT) GARLIC | लहसुन 15 CLOVES GINGER | अदरक 2 INCH GREEN CHILLI | हरी इलाइची 2 NOS. Tempering and Final Cooking  GHEE | घी 2 TBSP OIL | तेल 1 TBSP CUMIN SEEDS | जीरा 1 TSP  ASAFOETIDA | हींग 1/4 TSP ONION PASTE | प्याज़ कि पेस्ट  HOT WATER | गरम पानी A SPLASH  HOT WATER | गरम पानी A SPLASH TURMERIC POWDER | हल्दी पाउडर 1/2 TSP  KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP CORIANDER POWDER | धनिया पाउडर 2 TBSP CUMIN POWDER | जीरा पाउडर 1 TSP DRY MANGO POWDER | अमचूर पाउडर 1 TSP BLACK SALT | काला नमक A LARGE PINCH HOT WATER | गरम पानी AS REQUIRED  TOMATO PUREE | टमाटर कि प्युरी  SALT | नमक TO TASTE KASURI METHI | कसूरी मेथी 1 TBSP GHEE | घी 1-2 TBSP (OPTIONAL) YELLOW CHILLI POWDER | पीली मिर्च का पाउडर 1 TSP GINGER JULIENNE | अदरक के लच्छे A HANDFUL  GREEN CHILLI | हरी मिर्च 2 NOS. (SLICED) FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) GARAM MASALA | गरम मसाला A PINCH Method: Soak the rajma in water for 6-8 hours or overnight, then discard the water & wash them thoroughly to get rid of any smell.  Add the soaked rajma into a pressure cooker along with the whole spices, salt, water & pressure cook over high flame for one whistle then over medium flame for 2-3 more whistles. Switch off the flame & let the cooker depressurize naturally, then open the lid & check if the rajma is cooked, if not then pressure cook them for 1 more whistle. Discard the whole spices & keep the cooked rajma aside. Add the onions into a mixer jar & grind them into a paste. Similarly, add all the ingredients of the tomato puree & blend them into a fine puree.  Set a kadhai over high heat, add ghee & oil, let it get hot.  Further add cumin seeds & onion paste, stir well & cook over high flame until it turns golden brown, you can add splashes of hot water if the paste starts sticking to kadhai.  Lower the flame & add all the powdered spices with a splash of water, stir well & cook the spices over high flame for a minute or two.  Next,  add the tomato puree with salt & cook until the ghee separates & the masala becomes crumbly, this will take 10-12 minutes, if it becomes dry then add hot water & cook it further.  Then add the cooked rajma, stir well & simmer it for 6-8 minutes or until it becomes semi-thick. Mash a few rajma to thicken up the gravy faster. Once the gravy becomes semi-thick, dry roast kasuri methi over medium flame in a separate pan then transfer it into a small bowl, crush it between your hands & add it to the gravy. Then in the same pan heat some ghee & add it to the rajma, along with yellow chilli powder, ginger, green chilli, garam masala & fresh coriander, stir well.  Your delicious, dhaba style rajma masala is ready, serve it with some hot tandoori rotis or bread kulcha with jeera rice. #YFL #SanjyotKeer #rajmamasalarecipe Follow Your Food Lab on: Follow my personal handles here: (Chef Sanjyot Keer) The Music I use in All my videos – https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 Soaking Rajma 0:48 Cooking Rajma 1:20 Onion Paste 2:07 Tomato Paste 2:18 Rajma Masala 3:35 Plating 7:34 Outro 8:26

Recipes,Comfort food,Street food,Indiancuisine

Recipes,Comfort food,Street food,Indiancuisine