Rajma Chawal | Sanjeev Kapoor Khazana

One of the most popular Indian food combo. If you haven't had this comfort food, you are surely missing out.

RAJMA CHAWAL

Ingredients

1½ cups kidney beans (rajma), boiled
Jeera rice for serving
3 tablespoons ghee
2 tablespoons oil
1 teaspoon cumin seeds (jeera)
1 teaspoon finely chopped ginger
1 tablespoon finely chopped garlic
1 medium onion, finely chopped
1 cup fresh tomato puree
1½ teaspoons red chilli powder
1 teaspoon coriander powder
¼ teaspoon turmeric powder
1 teaspoon cumin (jeera) powder
Salt to taste
1½ cups kidney beans (rajma) stock
1 teaspoon ___________
1 teaspoon garam masala powder
2 tablespoons fresh cream + for drizzling
Fresh coriander sprig for garnishing

Method

1. Heat ghee and oil in a non-stick pan. Add cumin seeds and sauté till seeds change colour.
2. Add ginger and garlic, mix well and sauté for a minute. Add onion, mix and sauté till onion is well browned.
3. Add tomato puree and mix. Add chilli powder, coriander powder, turmeric powder and cumin powder, mix, cover and cook for 2-3 minutes.
4. Add kidney beans and mix. Add salt and kidney beans stock, stir to mix, cover and cook for 3-4 minutes.
5. Add ________ and garam masala powder and mix well. Add cream and mix well.
6. Drizzle some cream on top, garnish with coriander sprig and serve hot with jeera rice.

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Cuisine - Indian

Course - Main

Dish - Main

Servings - 4 people