|| Kashmiri Rajmah || |
dam aloo || rajmah || munji hakh || chamani qaliya || dam nadru || rogan josh || kabar gaah || syun kalye || yakhani || mutsch || |
ingredients : |
method : |
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1 cup Rajma 1-1/2 cup Turnips (cut into medium size pieces) 1 Tomatoes large cut into pieces 1/2 Cup Yogurt (not so sour) 8 Garlic flakes 2 Onions 2 tsp Grated Ginger 4-5 Coriander leaves 1/2 Haldi tsp 1 Garam Masala tsp 1 Chilli powder tsp (or as per your taste) 1 Butter tblsp 1 Cumin Seeds (jeera ) tsp 2 Fennel Seeds (Saunf) tsp Salt to taste. |
Powder Cumin & Fennel Seeds , keep aside. Soak Rajma Overnight and pressure cook with excess water & a little salt added. Make paste out of garlic. Heat butter in a pan, add garlic paste and heat until light golden brown. Add Onions and fry until transparent. Add grated ginger and fry some more. Add Haldi, garam masala powder, chilli powder and the powdered jeera and saunf seeds. Mix well. Add yougrt and Tomatoes. Close the pan and let the tomatoes Cook for about 5-6 minutes. Once the tomatoes are cooked, add The turnip pieces. Add the Rajma water and cook until the turnips Are half cooked. Add the cooked rajma and cook for some time on medium heat. When the turnips are fully cooked, Add chopped coriander leaves. This dish goes very well with Rotis and plain Rice. |
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north indian recepies ||
south indian recepies ||
west indian recepies ||
punjabi recepies rajasthani recepies || kashmiri recepies || non vegetarian || pure vegetarian © 2004 purple crafts. all rights reserved. |