Punjabi Rajma Chawal (Kidney Beans with Rice) - Restaurant Style

Step 1: Prepare the Base

Heat cooking oil in a large pan or kadhai. Once the oil is hot, add 10-20g of cumin seeds and let them splutter and turn light brown (around 0:18).

Step 2: Sauté Aromatics

Add 30-40g of garlic paste to the pan and sauté until it turns golden brown (around 0:35). Then, add 8-10 chopped green chilies and continue to sauté for about 10 seconds (around 1:08).

Step 3: Cook Dry Spices

Once the garlic and chilies are fragrant, add 3 large spoons of red chili powder (around 1:20) and 3 large spoons of turmeric powder (around 1:30). Mix well and cook the spices in the oil for about 30 seconds until the oil separates and the mixture achieves a rich red 'rogan' color.

Step 4: Add Tomatoes and Cook Gravy

Add 1-1.25 kg of large chopped tomatoes to the pan (around 1:58). Immediately add 1 spoon of salt (around 2:37) to help the tomatoes soften and melt faster. Stir well and cook on a medium flame, stirring occasionally, until the tomatoes are completely soft and the oil separates from the gravy (this may take 10-15 minutes, visible stirring from 2:50 to 4:30).

Step 5: Incorporate More Spices

Once the tomato gravy is well-cooked and the oil has separated, add 2 spoons of coriander powder (around 4:40). Mix thoroughly. Then, add 1 spoon of MDH Kitchen King Masala (around 5:00) for enhanced flavor. Continue to stir and cook for about 30 seconds to combine all the flavors.

Step 6: Add Boiled Rajma

Pour the pre-boiled kidney beans (Rajma) into the prepared gravy (around 6:14). Mix the rajma well with the gravy, ensuring it's evenly coated. The narrator advises soaking rajma in warm water for 2 hours if not soaked overnight, then pressure cooking for 1-2 whistles depending on cooker size, and not overcooking.

Step 7: Simmer and Finish

Bring the rajma curry to a boil on a medium flame, stirring continuously to prevent sticking (visible stirring from 6:20 to 7:20). Once it starts boiling, add MDH Rajma Masala for a final flavor boost (around 8:10). Stir well to incorporate. Finally, garnish with fresh coriander (around 8:40).

Step 8: Serve

Serve the hot Punjabi Rajma with steamed Basmati rice. Garnish with fresh coriander, a dollop of green chutney, and lemon wedges for an extra tangy kick (visible from 8:42 to 9:40).

• Use large chopped tomatoes for better texture and flavor in the gravy.

• Cook the spices in oil until the oil separates to achieve a rich 'rogan' (color and oil layer).

• Add salt to the tomatoes to help them melt faster.

• Cook the gravy on a medium flame to prevent splattering and ensure even cooking.

• If not pre-soaked, soak rajma in warm water for 2 hours before pressure cooking for 1-2 whistles.

• Do not overcook the rajma in the pressure cooker; it will cook further in the gravy.

• Continuously stir the rajma gravy to prevent it from sticking to the bottom of the pan and burning.

• Add a pinch of asafoetida (hing) with cumin for an extra aromatic touch.

• For a richer taste, add a tablespoon of ghee at the end.

• Adjust green chili quantity based on desired spice level.