Punjabi Style Rajma Masala Recipe | Yummyfoodrecipes.in By, 2017-12-13 Punjabi Style Rajma Masala Recipe | Yummyfoodrecipes.in Discover the taste of Punjabi Style Rajma Masala Recipe. is the famous Punjabi main course dish. The rajma is a great source of protein. It is perfect for any special occasion. Prep Time: 10min Cook time: 15min Ingredients: 2 cupssoaked and boiled rajma (kidney beans),2 cupsroughly chopped tomatoes,3 tbspoil,1/2 cupgrated onions,1 tbspgarlic-ginger-green chili paste( blend garlic, ginger, and green chili and make a smooth paste),1 tspchili powder,saltto taste, Instructions: In a deep non-stick pan add the chopped tomatoes and 1 cup of water and cook on a medium flame for 8 to 10 minutes or till the tomatoes turn soft and stir occasionally. Allow the tomatoes to cool slightly and blend in a mixer to a smooth pulp and keep it aside. Heat the oil in a deep non-stick kadhai, add the onions and saute on a medium flame for 2 to 3 minutes. Add the garlic-ginger-green chili paste, chili powder and 2 tbsp of water, mix it well and cook on a medium flame for 1 to 2 minutes. Add the boiled rajma, tomato pulp and salt, mix it well and cook on a medium flame for 2 to 3 minutes and stir occasionally. Serve it hot with jeera rice. Nutrient values per serving Energy 207 cal Protein 6.4 g Carbohydrates 19 g Fiber 2.6 g Fat 11.7 g Cholesterol 0 mg Vitamin A 375 mcg Vitamin B1 0.1 mg Vitamin B2 0 mg Vitamin B30.4 mg Vitamin C 22.7 mg Folic Acid 24.3 mcg Calcium 106.9 mg Iron 1.8 mg Magnesium 0 mg Phosphorus 0 mg Sodium 10.7 mg Potassium 132.9 mg Zinc 1.1 mg Meghna Nath
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Punjabi Style Rajma Masala Recipe

Rajma(Red kidney beans) Masala is the famous Punjabi main course dish. The rajma is a great source of protein, so try to include rajma in your daily diet. This dish has a nice creamy texture and also has a nice flavor of various spices. This rajma curry is perfect for lunch or dinner. Let’s follow this recipe.

Ingredients

  • 2 cupssoaked and boiled rajma (kidney beans)
  • 2 cupsroughly chopped tomatoes
  • 3 tbspoil
  • 1/2 cupgrated onions
  • 1 tbspgarlic-ginger-green chili paste( blend garlic, ginger, and green chili and make a smooth paste)
  • 1 tspchili powder
  • saltto taste

Directions

  • In a deep non-stick pan add the chopped tomatoes and 1 cup of water and cook on a medium flame for 8 to 10 minutes or till the tomatoes turn soft and stir occasionally.
  • Allow the tomatoes to cool slightly and blend in a mixer to a smooth pulp and keep it aside.
  • Heat the oil in a deep non-stick kadhai, add the onions and saute on a medium flame for 2 to 3 minutes.
  • Add the garlic-ginger-green chili paste, chili powder and 2 tbsp of water, mix it well and cook on a medium flame for 1 to 2 minutes.
  • Add the boiled rajma, tomato pulp and salt, mix it well and cook on a medium flame for 2 to 3 minutes and stir occasionally.
  • Serve it hot with jeera rice.
Nutrient values per serving
  • Energy 207 cal
  • Protein 6.4 g
  • Carbohydrates 19 g
  • Fiber 2.6 g
  • Fat 11.7 g
  • Cholesterol 0 mg
  • Vitamin A 375 mcg
  • Vitamin B1 0.1 mg
  • Vitamin B2 0 mg
  • Vitamin B30.4 mg
  • Vitamin C 22.7 mg
  • Folic Acid 24.3 mcg
  • Calcium 106.9 mg
  • Iron 1.8 mg
  • Magnesium 0 mg
  • Phosphorus 0 mg
  • Sodium 10.7 mg
  • Potassium 132.9 mg
  • Zinc 1.1 mg

Meghna Nath

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