Rajma Methi
Rajma Methi is a medium spicy dish prepared in North Indian style. Rajma chawal is avery popular North Indian combo. Rajma methi is an innovative dish from my kitchen.
Measurement: 1 Cup = 180 ml
Serves: 4
Ingredients:
- Rajma – 1 cup
- Methi (finely chopped) – 1/3 bunch or 1.5 cup
- Onion (finely chopped) – 2 medium sized
- Tomato (finely chopped) – 2 medium sized
- Jeera – one pinch
- Bayleaf – 1
- Ginger garlic paste – 1 tsp
- Green chilly (slit) – 1 to 2
- Turmeric powder – one pinch
- Chilly powder – 1 tsp
- Corriander powder – 1 tsp
- Rajma msala/ kitchen king/ garam masala – 1 tbsp
- Yoghurt – 1 to 2 tbsp
- Oil – 1 1/2 tbsp
- Ghee – 1 1/2 tbsp
- Salt to taste
- Sugar – 1/4 tsp
- Baking soda – one pinch
Procedure:
- Wash rajma and soak them overnight.
- Wash them again and pressure cook on medium flame till they soften by adding baking soda, water level should be above rajma. You will need at least 10-12 whistles.
- Heat oil and ghee in a pan.
- Add jeera and bayleaf. Don’t allow jeera to crackle.
- Add onion and stir fry till it turns golden brown.
- Add ginger garlic paste and stir fry for few seconds.
- Add methi and tomato.
- Sprinkle little salt.
- Once tomatoes get cooked add ingredients numbering 8 to 12.
- Add water, salt and sugar.
- Simmer for 5 min.
- Add yoghurt and mix well.
- Simmer for 2 min and serve with rice/phulka/chapati/puri
Tip:
- If you want to make plain rajma masala, the avoid methi.
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