Plain Rajma Jogji

Recipe by
Total Time:
13 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • Rajma - 1 cup
  • Turnips (cut into medium size pieces ) - 1.5 cups
  • Tomatoes - 1, large, cut into pieces
  • 1/2 cup - Yoghurt
  • Garlic - 8 flakes
  • Onions - 2
  • Grated ginger - 2 tsp
  • Coriander leaves - 4 -5 sprigs
  • Haldi - 1/2 tsp
  • Garam Masala - 1 tsp
  • Chilli powder - 1 tsp
  • Butter - 1 tbsp
  • Cumin seeds - 1 tsp
  • Fennel seeds - 2 tsp
  • Salt to taste.

How to Make Plain Rajma Jogji

  • Powder cumin and fennel seeds, keep aside.
  • Soak rajma overnight and pressure cook with excess water and a little salt added.
  • Make paste out of garlic.
  • Heat butter in a pan, add garlic paste and heat until light golden brown.
  • Add onions and fry until transparent.
  • Add grated ginger and fry some more.
  • Add haldi, garam masala powder, chilli powder and the powdered jeera and saunf seeds. Mix well.
  • Add yoghurt and tomatoes. Close 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.

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