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Perfect rajma in punjabi style for all rajma lovers. Good for your lunch and dinner as it goes well with rice, roti, chapati and naan. A spicy onion and tomato gravy well cooked with soaked and boiled kidney beans and topped with lots of fresh coriander and green chillies makes it more tastier. A healthy option for you and your family. See the recipe below.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 1 cup rajma boiled
- 1 cup onion paste
- 1 cup tomato paste
- 1 tbsp ginger garlic paste
- 2 tbsp curd
- Green chilly chopped
- Coriander chopped
- Salt
- Red chilly
- Turmeric
- Garam masala
- tandoori masala
- Coriander powder
- Bay leave
- cloves
- black pepper
- Cinnamon stick
- Cardamoms
- cumin seeds
Ingredients
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Instructions
- In hot oil saute all the whole spices
- Add onion and ginger garlic paste for 1-2 minutes
- Add tomato puree, curd and all the dry spices
- Cook it for 3-4 minutes
- Add boiled rajma and coriander and mix
- Add water and cover it with lid for 15 minutes
- Serve hot
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