Jammu Rajma
Equipment
- 1 slow cooker
- 1 sauce pan
- 1 Slotted spoon
Ingredients
- PRIMARY INGREDIENTS Boil Rajma
- 600 g Rajma
- 2.5 L Water
- SECONDARY INGREDIENTS Gravy / sauce
- 3 tbsp Oil
- 1 tbsp Ginger & garlic paste
- 200 g Red Onion
- 300 g Tomatoes 1 tin or fresh
- 1 tbsp Jeera
- 1 tbsp Kitchen King masala
- 1 tbsp Coriander Powder
- ½ tsp Bay leaf
- ½ tsp cinnamon powder
- ½ tsp Black pepper & Clove
- ½ tsp Black cardamom Powder
- 1 tsp Dry mango powder
- 1 tsp Garam Masala
- FINISH INGREDIENTS
- 1 tsp Crushed chilli 1
- Chopped Coriander
Instructions
- Wash and put Rajma in the slow cooker overnight (add 4 times water & salt). In a pan, add oil, jeera seeds, Garlic & ginger, onions and salt. Cook the onions till they are brown. Now add all the spices and cook for 1 minute and then add tomatoes and cook till it sheds oil.
- Now blend the tadka and again mix it with rajma in the slow cooker. Alo add Crushed chilli and flaked garlic at this stage.
- (Add boiling water for desired consistency) then simmer for 30 minutes finish with green coriander.
