Rajma represents Punjabi cuisine and best accompanied with fragrant basmati rice. It can be cooked in pressure cooker or slow cooker. Enjoy its authentic recipe.
For Rajma Masala: Approx. 4 servings
- Red kidney beans (Rajma) – 1 cup
- Onion – 1, coarsely chopped
- Garlic – 2 tsp, chopped
- Ginger – 2 tsp, chopped
- Green chilies – 2 cut lengthwise
- Tomato – 1 large chopped
- Cooking oil – 1 tbsp
- Butter – 1 tbsp
- Sugar – 1 tsp
- Fresh cilantro – 2 tbsp finely chopped
- Water – 4 cups
- Cumin seeds – 1 tsp
- Red chili powder – 1/2 tsp
- Garam Masala – 1/2 tsp
- Turmeric powder – 1/2 tsp
- Salt as per taste
- Soak beans overnight in plenty of water. Rinse beans before cooking. In the pressure cooker or in slow cooker, add beans, 4 cups of water and salt. Let it cook until Rajma beans are soft.
- In the food processor, puree chopped onions, garlic and ginger. Keep aside.
- In a sauce pan, heat oil in medium -high heat. Add cumin seeds. Let it splatter then add onion, ginger-garlic puree. Half cover it to avoid splattering.
- Let it cook on medium heat. Keep stirring till it turns light brown in color and most of its moisture is evaporated.
- Add cut green chilies, chopped tomatoes and all the remaining dry spices to it.
- Cook on low heat for another 4-5 minutes.
- Add cooked beans and sugar to the pan. Mix well. Let it simmer for another 10 minutes on medium-low heat.
Garnish and serving suggestions:
Garnish Rajma with freshly chopped cilantro and serve hot with basmati rice.
Aate ka halwa is the main offering for ashtami or navmi feast during Navratri. It is also called as kada prashad and is mainly served in all Gurdwaras.
Approx. 4 servings
- Wheat flour (aata) – 1 cup
- Sugar – 1 cup
- Desi ghee (clarified butter) – 1 cup
- Water – 1 cup
- Almonds – 1/4 cup sliced
- Almonds – 1 tbsp sliced for garnish
- In a pan, at medium-high heat add ghee. Now add wheat flour to it. Mix well. Keep the heat medium low.
- Now in another pan, dissolve 1 cup sugar in 1 cup water on low heat. Stir it till all the sugar is dissolved. Turn the heat off.
- Keep stirring the wheat flour with ghee on medium low heat, till it turns golden brown and produces good aroma. Keep an eye on it otherwise it burns quickly.
- Now add already made sugar syrup carefully to the pan and keep stirring. It all becomes thick and starts leaving the sides. All happens very quickly.
- Add sliced almonds to the halwa and it is ready.
Garnish it with 1 tbsp sliced almonds and serve warm.
Winter is right around the corner. With the cold climate, comes the warm menu. Makki di roti and Sarson da saag is one of the most famous north Indian [Punjabi] meal. Here I’m sharing the recipe for Sarson ka saag and Makki ki roti.
For Sarson ka saag: [4 servings]
Sarson ka saag [Mustard leaves] – 4 cups (fresh or frozen)
Palak [Spinach] – 2 cups (fresh or frozen)
Turnip – 1 chopped
Onion -1 cup finely chopped
Tomato-1 cup finely chopped
Fresh Garlic -1/2 tbsp minced
Fresh Ginger -1/2 tbsp minced
Green chilies- 1 tsp finely chopped
Cilantro -1/4 cup finely chopped
Cornmeal – 2 tbsp
Butter or Pure Ghee – 2 tbsp
Cumin seeds – 1 tsp
Mustard Seeds -1 tsp
Asafoetida (Hing) powder -1/4 tsp
Turmeric powder-1/2 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Salt as per taste
- Wash spinach and mustard leaves thoroughly in cold water. Boil the washed spinach, mustard leaves and chopped turnip using very little water or pressures cook it. Gently blend the above vegetables with hand blender and keep aside.
- In a pan, heat 2 tbsp butter or pure ghee. Add cumin and mustard seeds. Let it crackle. Add asafoetida powder. Then add chopped onions and sauté it, till it turns translucent and light golden. Add chopped green chilies, garlic and ginger to it. Sauté for 2 minutes. Add chopped tomatoes to the pan and let it sit for further 5 minutes.
- Finally add pureed mustard-spinach-turnip to the above masala and mix well. Now add 1 cup water and cornmeal for thicker consistency and mix well. Boil it for 5 minutes.
- Also add turmeric powder, red chili powder, coriander powder, garam masala and salt.
- Mix it all together and sauté it for 8-10 minutes. Garnish with butter or ghee.
- Serve hot with fresh makki di roti.
Makki di roti [Corn flat bread]
For Makki di roti: [4 servings]
Makki ka atta [Cornmeal] – 2 cups
Whole wheat flour – ½ cup [OPTIONAL]
Warm water to make dough
Salt – as per taste
Ghee/butter – 2 tbsp to shallow fry
- Prepare dough using cornmeal, whole wheat flour, warm water and some salt. Knead well to make smooth and soft dough.
- Divide the dough into 6 equal-sized balls.
- Lightly flour a rolling surface and with the help of rolling pin, roll each ball into a circle. The roti should be little thick. Or you can roll the dough between two plastic sheets for easy transfer. [Authentically makki di roti should be made using your palms not the rolling pins. But it needs some practice.]
- Heat a griddle or tawa. Place the roti on it and let it cook for one side on moderate heat.
- Turn the roti and spread a little ghee or butter on the top surface. Let both the sides cook evenly till it becomes golden. Serve hot, topped with some butter or pure ghee.
Great News: My recipe is also included in a French Site’s database:
Chole Tikki: An ultimate chaat
For details please go to my new and updated site:
When it comes to Indian vegetarian cuisine, Paneer dish is a must. Paneer also represents Punjabi cuisine. Mutter paneer is one of the most frequently ordered dishes in the restaurants. This is a quick recipe for mouthwatering mutter paneer [Under 15 minutes and without onions].
Ingredients: For Mutter Paneer (4 servings)
- Paneer [Indian cottage cheese]–1 lbs cubes
- Mutter [Green peas] – 2 cups
- fresh or frozen Tomato puree – 1/2 cup
- Ginger paste – 1 tbsp
- Garlic paste – 1 tbsp
- Cashew paste – 1 tbsp
- Yogurt – 1 cup
- Cumin seeds [Jeera] –1 tsp
- Turmeric powder- 1 tsp
- Red chili powder – 1 tsp
- Coriander powder – 1 tsp
- Kitchen king masala – 1 tsp
- Dry kasoori methi – 1 tbsp
- Light cream or whole milk – 1 cup
- Cooking oil – 1 tbsp
- Honey – 1/2 tbsp
- Salt as per taste
- Heat cooking oil in a pan. Add paneer pieces to the pan and shallow fry them until light golden brown. Drain on a kitchen towel and keep aside.
- In the same pan, add cumin seeds and ginger, garlic paste. Fry till it turns golden in color.
- Now add tomato puree and also add red chili powder, turmeric powder, coriander powder, kitchen king masala to it. Let it simmer for 3-4 minute.
- Take the pan off the heat and gradually add yogurt to the gravy. Keep stirring. Now add cashews paste and mix well.
- Add frozen or fresh peas and fried paneer cubes to the gravy. Add a cup of light cream or whole milk and salt to taste. Also add honey to balance the flavor. Bring it to a boil.
- Let it simmer on medium low heat for 8 minutes.
- Add finally add dry kasoori methi to mutter paneer and mix well.
- The whole process will take less than 15 minutes, so it’s a quick and easy delight.
Enjoy Mutter Paneer with fresh roti/naan or fragrant basmati rice.