Rajma (Fat Free) | How to make Rajma (Fat Free)

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BySantosh Bangar
Created on 19th Aug 2015
  • Rajma (Fat Free), How to make Rajma (Fat Free)
Rajma (Fat Free)by Santosh Bangar
  • Rajma (Fat Free) | How to make Rajma (Fat Free) (11 likes)

  • 0 reviews
    Rate It!
  • By Santosh Bangar
    Created on 19th Aug 2015

About Rajma (Fat Free)

An Indian gravy cooked with kidney beans which is rich in protein!

Rajma (Fat Free) is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Punjabi cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Rajma (Fat Free) at your home. Rajma (Fat Free) by Santosh Bangar will help you to prepare the perfect Rajma (Fat Free) at your home. You don't need any extra effort or time to prepare this. It just needs few minute for the preparation and 35 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Rajma (Fat Free).

  • Prep Time0mins
  • Cook Time35mins
  • Serves3People
Rajma (Fat Free)

Ingredients to make Rajma (Fat Free)

  • Rajma[red kidney beans] - 2cups
  • Onion - 2 small chopped
  • Tomato - 1 chopped
  • Ginger-garlic paste - 1tbsp
  • Turmeric powder - 1/2 tsp
  • Red chilly powder - 1/2 tsp
  • Garam masala - 1/2 tsp
  • Oil -1tbsp
  • Jeera [cumin seeds] -1/2 tsp
  • a pinch of hing
  • Salt to taste

How to make Rajma (Fat Free)

  1. Grind onion and tomato separately into a semi- coarse paste.
  2. Add 5 cups water and rajma in the pressure cooker.
  3. Add ginger garlic paste, onion-tomato paste and all the spices except garam masala.
  4. Pressure cook for 20 minutes over low flame (after one whistle).
  5. Heat 1 tbsp oil in a pan, add hing and jeera to it.
  6. When jeera crackles, add it to rajma curry.
  7. Garnish with coriander leaves before serving.

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