Recipes
veg
Paneer wale Rajma Chawal 😁
By Sunita Ghadge
⏳ Prep Time: 540 minute
26 Dec 2021
Nutritional Overview
Calories
803 kcal
Protein
36 gm
Carbs
122 gm
Fats
19 gm
Ingredients
Rajma / Kidney beans - 70 gms
Paneer - 50 gms
Onion - 100 gms
Tomatoes - 150 gms
oil - 8 gms
Rice - 80 gms
Spices - Kashmiri red chilli powder, Cumin powder, Coriander powder, salt, Cumin seeds, Bay leaf / Tej patta - according to your taste
Green chillies - 2
Coriander for garnish
Ginger garlic paste - 1 tsp
Method
Step 1
Wash and soak rajma for hrs or overnight
Step 2
Cook the rajma in pressure cooker by adding salt and water just inch above rajma. Cook on high flame first once the pressure is built after one whistle lower the flame and cook for - mins
Step 3
For gravy - Grind onions and green chillies together and keep aside
Step 4
Make fine puree of tomatoes
Step 5
Place a kadhai over gas and once hot add gms of oil
Step 6
Once the oil is hot add bay leaf then add cumin seeds and let them splutter
Step 7
Then add onion and green chilli paste. Be careful it may splutter. Now roast the onion till golden brown over low flame. just be patient
Step 8
once onions are done add tomatoes puree, ginger garlic paste, all spices and mix well
Step 9
Now cook it till oil separates. Cook it covered partially because it splutters alot and you may end up burning yourself
Step 10
Now add cooked rajma along with water and add more water to adjust the consistency of required
Step 11
Mix it well and cook covered for another - mins
Step 12
Once the curry is almost cooked add diced paneer cubes and cook for another - minutes
Step 13
Garnish with chopped coriander and enjoy with steamed rice or Jeera rice
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