Punjabi Rajma Chawal

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Punjabi Rajma Chawal

Ingredients

  • 1 cup Rajma soaked overnight and drained
  • 3 cups cooked Rice
  • 1 tsp Oil
  • 1/2 tsp Cumin Seeds
  • 1/4 tsp Everest Hing Powder
  • 1/2 sliced Onion
  • 1/2 tsp Ginger-Garlic Paste
  • 1/2 cup chopped Tomatoes
  • 1/2 tsp Everest Kashmirilal Powder
  • 1/2 tsp Everest Rajma Masala
  • 1 tsp Cumin & Coriander Powder
  • Salt
  • 1 tsp chopped Coriander

Instructions

  • Heat some oil in a pressure cooker. Add cumin seeds, Everest Hing Powder and sauté on a medium flame.
  • Add onions and ginger-garlic paste and sauté for 2 to 3 mins.
  • Add tomatoes, Everest Turmeric Powder, Everest Red Chilli Powder, Everest Rajma Masala, coriander-cumin seeds powder and salt, mix well and cook for 1 to 2 mins.
  • Add rajma and 1 cup of water, mix well and pressure cook for it (4 whistles).
  • Allow the steam to escape before opening the lid.
  • Add the cooked rice, mix gently and cook for 2 mins.
  • Sprinkle coriander and serve hot Punjabi Rajma Chawal.
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