In India rajma curry make in distinctive style. Our rumored gourmet specialists are attempting to ad lib our formula since years. This dish is genuinely simple to make. The fixings are effortlessly accessible at any Indian or Asian supermarket. Rajma Paneer masala is serving in some Mumbai restaurant.
Boiled rajma 1 and 1/2 cup
Grated paneer 1/2 cup
Slices paneer 1 cup
Onion paste 2 medium
Tomato puri 2 tbsp
Ginger Garlic paste 2 tbsp
Cumin seeds 1/2 tsp
Garam masala 1/4 tsp
Turmeric powder 1/2 tsp
Red Chilli powder 1/2 tsp
Salt to taste
oil 2 tbsp
Coriander leaves for garnishing
Heat the oil in a pan. Crackle the cumin seeds. Include onion paste and ginger garlic paste. Broil well till the crude odor goes. Include tomato puree, turmeric powder, red stew, and coriander powder, salt to taste and cook till the oil divides. Include the bubbled beans in it. Sprinkle the garam masala & stir.
Include little water in it and spread the cover for 5 minutes. Following 5 minutes open the top and include ground paneer and cut paneer then blend it, so that all the masalas covered with bean and paneer.
Decrease the hotness to low and stew for 15 minutes. At that point switch off the gas. Trim with green coriander leaves and ground paneer.
A rich, sound and hot red kidney bean and paneer curry presented with tanduri roti or naan or paratha or plane roti.