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Jammu Rajma

Print Recipe
Prep Time 6 hours
Cook Time 45 minutes
Course Main Course
Cuisine Indian
Servings 6

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.
Keyword rajam