Friday, June 27, 2014

Rajma Curry ( Kunniya)

Dogra Delicacy


(A special Rajma Dish)


Rajma - 1 cup
onion 1 grated...
Tomatoes - 2 grated
curd well beaten 1/2 cup
big Badi elaichi - 2
Fresh green chilles - 2
Red chilli powder 1tsp
haldi pwdr pinch
Ghee desi - 4 tbsp
fennel seed powder 1 tsp corriander pwdr1 tsp


Soak rajmash overnight. Pressure cook rajmah with salt and black cardamom with four cups of water.

Then take out rajma from water and Mash half of rajma with ladle.

Heat ghee in a kadai.
Add onion and sautee till pink colour. Add tomatoes and sautee

Lower heat and add the red chilli powder, saunf powder, haldi ,corriander pwdr. Add green chillies

Fry till the masala dries up.

Add curd and again sautee till ghee leaves sides.

Add the boiled rajma and stir well to mix with the masala.

After 2-3 mins add rajma stock and simmer at low heat till you get dry Rajma curry with thick creamy gravy. ( amost no gravy)

This is called Kunniya.

A special Rajmah dish for special guests mostly made for spn in Laws of dogra families.

I have seen many elder ladies to add big fried paneer chunks into this simmering rajma dish to show Xtra love

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