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1 cup -
1.5 cup - turnips, cut into medium pieces
1 - large tomato, cut into pieces
1/2 cup - yogurt
8 flakes -garlic
- 2 tsp
4 -5 sprigs -
1/2 tsp -
1 tsp -garam masala
1 tsp - chilli powder
- 1 tbsp
1 tsp -
2 tsp -
How to Make Rajma Joghi
Powder cumin and fennel seeds.
Soak the rajma overnight and pressure cook with water and a little salt.
Make a paste out of the garlic.
Heat butter in a pan, add garlic paste and heat until light golden brown.
Add the onions and fry.
Add grated ginger and fry.
Add haldi, garam masala, chilli powder and the powdered cumin and fennel seeds. Mix well.
Add yogurt and tomatoes. Cover the pan and let the tomatoes cook for about 5-6 minutes.
Once the tomatoes are cooked, add the turnip pieces.
Add the rajma water and cook until the turnips are half cooked.
Add the cooked rajma and cook for some time on medium heat.
When the turnips are fully cooked, add chopped coriander leaves.
This dish goes very well with rotis and plain rice.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.