How much I love North-Indian gravies!!! I have tasted at many restaurants, specifically dhabas before and then tried making them at home. You can mark Rajma or Chhole to be their staple-food forever, but making 10 different finger-licking good dishes using Rajma is an art in itself 🙂 . I’m on a marathon to try most of them in my kitchen… This time it’s ‘Malai Rajma’!!! This rich, creamy gravy is the best one to have with flat breads… Even works great with a bowl of steamed rice n a dollop of mango pickle! 😛
Malai Rajma preparation
Soak rajma overnight in water. Pressure-cook it for 3 whistles and keep it aside.
Heat oil in a deep-pan and add cumin seeds, hing into it.
Once it crackles, add ginger-garlic paste and onions. Saute it for around 30 seconds.
Add chopped tomatoes and cook again for a min.
Add cooked rajma, curd and all the spices into it. Mix everything well.
Cook it for 3-4 mins. Make sure it’s not mashed at all.
SJ Hi... I'm SJ! Not a professional chef or anything even related to that... It's just my passion to learn more n more in the kitchen!!! Love adapting recipes, mixing 'SJ Element' into it and taking it to a new level I'm a big-time food lover, but a break in professional career made me dig into culinary world much more than before! And I enjoyed this process of self-migration from being "Food Lover" to "Food Blogger" You can follow SJ at :
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CheenaChatti is a team effort of few like minded people who loves cooking and wish to experiment with tastes in their leisure times. Its all about cooking and nothing else. The word "CheenaChatti" is the malayalam (mother tongue of Kerala, popularly known as God's own Country) name of the Chinese Wok / frying pan which takes center stage in any kitchen and thus we named our website so!.