Recipe: Appetizing Jammu Style Rajma In Desi Ghee

Jammu Style Rajma In Desi Ghee. In this series of videos, we bring to your kitchen famous desi ghee rajma chawal of jammu. Once cooked, the gravy has natural rich red colour and is delicious & spicy. authentic jammu rajma masala recipe with step wise pictorial recipe.

Peerah, a small village in Ramban district, on the Jammu-Srinagar National Highway is very famous for Rajma-Chawal that come doused in pure Desi Ghee. Rajma Chawal is served alongwith a tangy. In the state of Jammu, Rajma Chawal (Rajma and Rice) is also a popular dhaba dish where it is served along with a good helping of ghee or clarified butter. You can cook Jammu Style Rajma In Desi Ghee using 12 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Jammu Style Rajma In Desi Ghee

1. Prepare 2 cups of Rajma(kidney beans).
2. It's 2 of big tomatoes.
3. You need 1/2 cup of coriander leaves.
4. It's 2 of big piece of Ginger.
5. It's 1 tsp of cumin seeds.
6. You need 1.5 tsp of chilli powder.
7. You need 1 tsp of coriander powder.
8. You need 3 inch of cinnamon stick.
9. You need 4 of black cardamoms.
10. You need 1 tsp of pomegranate powder.
11. Prepare to taste of Salt.
12. You need as needed of Pure Ghee.

In Jammu and Kashmir, the dish is prepared without onion, tomatoes, or garlic. Instead, the preparation here uses fennel seed powder and ginger root powder or sonth, among other ingredients. Paneer Pakodas and Tea at Small Stalls: Nandani Tunnel, Jammu-Srinagar Highway. Jammu is the southernmost-part of the union territory of Jammu and Kashmir which sits proudly on the magnificent Shivalik mountain ranges.

Jammu Style Rajma In Desi Ghee step by step

1. Wash and Soak rajma overnight.
2. In a pressure cooker put soaked rajma along with the water it was soaked in, 1 big piece of ginger washed and cut into 4 pieces, cumin seeds, chilli powder, coriander powder and half of the salt. Add 1 tbsp ghee. Pressure cook till well cooked yet firm..
3. When pressure releases open the lid and let it simmer on a slow flame while masala is getting ready. You can add more water wherever needed..
4. Grind tomato, coriander leaves and remaining ginger to a fine paste..
5. Heat up 2-3 tbsp ghee, add 2 bay leaf and ground paste. Cook/fry on medium flame till ghee starts separating. Add salt and some water in between this frying process..
6. Make a fine powder of big cardamoms and cinnamon sticks and black peppers. Discard the pieces that have not ground to a fine powder. Add this to the masala..
7. When masala is ready, add some water, when it starts boiling pour this masala in the pressure cooked rajma that's simmering for a while..
8. Add pomegranate powder. I mix it well and pressure cook again for 1-2 whistles. This makes rajma have all the flavours of masala. But if your rajma is already cooked as you like it, don't pressure cook, but leave it to simmer for 15-20 minutes..
9. Serve it with Jeera rice. Don't forget the final trick! A spoonful of ghee along with some coriander leaves while serving it..

The Winter Capital of Kashmir, Jammu is a holy and peaceful city known for its majestic temples, religious shrines, glittering "shikhars", and cultural heritage. Since it is also the starting point to the hugely popular Vaishno Devi Temple and Amarnath Yatra. For tadka (tempering), heat ghee (clarified butter) in a small pan, add asafoetida powder and red chilli powder, and immediately pour it over the rajma. Ambal, a sweet and sour recipe, is unique to. In a kadhai, heat the ghee/oil and fry the onion paste till golden brown.