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  • Ingredients
  • Directions
  • Reviews

Jammu Rajma

Ingredient

  • 125g rajma
  • 5 tbsp. ghee/oil
  • 6-8 tbsp. onion paste
  • 1 tsp ginger-garlic paste
  • 8-10 tbsp. tomato puree
  • 1 sachet Kohinoor Jammu Rajma Masala
  • Salt to taste

 

Direction

  • Soak the rajma in warm water overnight.
  • Pressure cook the soaked rajma with 8 cups of water on a high flame.
  • After the first whistle, reduce the flame and cook for 35-40 mins and keep aside.
  • In a kadhai, heat the ghee/oil and fry the onion paste till golden brown.
  • Add the ginger-garlic paste. Fry for a minute and add the tomato puree, Kohinoor Jammu Rajma Masala and salt.
  • Cook till the oil separates and add the boiled rajma.
  • Let the rajma simmer for 15 minutes.
  • Garnish with coriander leaves and serve hot with fresh tawa roti.

  • 125g rajma
  • 5 tbsp. ghee/oil
  • 6-8 tbsp. onion paste
  • 1 tsp ginger-garlic paste
  • 8-10 tbsp. tomato puree
  • 1 sachet Kohinoor Jammu Rajma Masala
  • Salt to taste

 

  • Soak the rajma in warm water overnight.
  • Pressure cook the soaked rajma with 8 cups of water on a high flame.
  • After the first whistle, reduce the flame and cook for 35-40 mins and keep aside.
  • In a kadhai, heat the ghee/oil and fry the onion paste till golden brown.
  • Add the ginger-garlic paste. Fry for a minute and add the tomato puree, Kohinoor Jammu Rajma Masala and salt.
  • Cook till the oil separates and add the boiled rajma.
  • Let the rajma simmer for 15 minutes.
  • Garnish with coriander leaves and serve hot with fresh tawa roti.

Not reviewed yet

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