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Anardane wale Rajma Jammu style

Anardane wale Rajma Jammu style

blessmyfoodbypayal
Vegan and gluten-free, this Anardane wale Rajma Jammu style recipe wherein Rajma (red kidney beans) are cooked alongwith anardana (dry pomegranate seeds) and using omitting tomatoes and curd/yoghurt.
5 from 8 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian, Jammu
Servings 4

Equipment

  • Pressure Cooker

Ingredients
  

FOR WASHING & SOAKING RAJMA

  • 1 cup Rajma/red kidney beans 250 grams
  • 1 tsp salt
  • water for washing Rajma
  • Water for soaking Rajma

FOR BOILING RAJMA (in Pressure cooker)

  • Soaked Rajma water drained
  • Salt to taste
  • 1 tbsp ginger grated
  • 5-7 Garlic cloves
  • 5 cup water

FOR PREPARING ANARDANA PASTE

  • 5 tbsp Anardana/pomegranate seeds 50 grams
  • 4 green chillies
  • 2-3 tbsp water

FOR COOKING RAJMA

  • Boiled Rajma
  • Anardana paste
  • 2 tbsp Oil
  • 1 bay leaf
  • 1 tsp cumin seeds
  • 2 green cardamoms
  • 1 black cardamom
  • 1 inch stick of cinnamon
  • 2 cloves
  • 1 cup onion paste/puree
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tbsp coriander powder
  • 1 tsp garam masala
  • 1 tsp dry fenugreek leaves/kasuri methi
  • 2 tbsp coriander leaves/cilantro

Instructions
 

WASHING & SOAKING RAJMA

  • wash Rajma very well under running water.
  • Transfer them into a big bowl & add water about 2-3 inches above Rajma. Also add salt.
  • Cover the bowl with a lid and let Rajma soaked for about 7-8 hours or overnight.

BOILING OF RAJMA

  • After 7-8 hours or in the morning, drain water from rajma and transfer rajma into a pressure cooker.
  • Add water, ginger, garlic and salt.
  • Pressure cook for 8-10 whistles.

MAKING OF ANARDANA PASTE

  • Till the time Rajma are boiling, prepare the anardana paste.
  • Take a mortar and add washed anardana in it. Start crushing it with the pestle. Alternatively you can use electric grinder.
  • Add spoonfuls of water if finding difficulty in making the paste.
  • Also add green chillies and also crush them with anardana.
  • Anardana paste should be little coarse. Keep aside.

COOKING RAJMA

  • Take a pan and add oil in it.
  • Add bay leaf, cumin seeds, green Cardamoms, black Cardamom, cinnamon and cloves. Saute till cumin splutter.
  • Now add onion paste and let it cook till onion paste turns thick and start leaving the sides of the pan.
  • Add red chilli powder, turmeric powder, coriander powder and garam masala. Saute.
  • Transfer boiled Rajma from pressure cooker to pan.
  • Add the anardana paste and kasuri methi. Let Rajma simmer for 5 minutes on low heat.
  • Lastly add a little more garam masala and coriander leaves.
  • Anardane wale Rajma are ready.
  • Enjoy hot.

Notes

If you haven't added ginger and garlic while boiling rajma, these both these ingredients can be added later before adding onion paste. In such a case, better use ginger garlic paste or crushed ginger garlic.
Keyword jammu rajma masala, Rajma recipe