Pindi Rajma

          You must have heard of the classic Punjabi dish called Pindi Chole. Well this is the same type of dish where I substituted chole with rajma and followed the same method. It turned out real yummy with full of flavors and a blend of various spices. Tea bags are used in this recipe to get a rich dark coloured gravy. Please note that there is no use of any onion or tomato in this recipe. It is a great comfort food that is just perfect for a lazy weekend meal. 
        

          Paired with some fresh chilies and a dash of lime, this wholesome side dish can be enjoyed with any type of Indian bread like naan, kulcha, tandoori roti, poori, paratha, bhatura, chapati, steamed rice or jeera rice. So get going and dish out this amazing Pindi Rajma by checking the step by step pictorial recipe to prepare it.

• 1 cup Rajma (Kidney Beans), soaked overnight
• 2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1-2 tea bags
• 2-3 tbsp. oil
• 1 tsp. carom seeds (ajwain)
• 2 green chilies, slit
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1/4 tsp. asafoetida (opt)
• salt to taste
• 12 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. kasuri methi (dry fenugreek leaves)
• 1 tsp. amchur powder (dry mango powder)
• 1 tsp. anardana powder (pomegranate seeds powder)
• 1/4 cup tamarind water
• 1 tsp. coriander leaves, chopped

           Pressure cook the soaked rajma in 2 cups water, tea bags, salt, bay leaves, cinnamon, cardamoms and cloves. (You can also use a Bouquet Garni / Spice Potli  instead) for 8-10 minutes on a low flame after the first whistle. 

          Open the lid when it cools down. Discard the whole spices and the tea bags. 

           Heat oil in a pan and temper with carom seeds, asafoetida, green chilies, ginger and garlic. Sauté for a few seconds.

          Now add all the dry spices and sauté for a few seconds. Next add the boiled rajma and simmer till it turns slightly thick. 

          Add the tamarind water and mash with a potato masher. When you get the desired consistency, switch off the flame.

          Garnish with coriander and serve with naan, kulcha, tandoori roti, poori, bhatura, paratha, chapati, steamed rice or jeera rice.

                   Heat oil & temper with carom seeds, asafoetida, green chilies, ginger &
                   garlic. Sauté for a few seconds.

                                Add all dry spices & sauté for a few seconds. 

                               Add boiled rajma & simmer till it turns slightly thick. 

                                 Mash with a potato masher. 

                          Add tamarind water & simmer till you get desired consistency.

                                When done, switch off the flame & garnish with coriander.

                       Serve with naan, kulcha, tandoori roti, poori, bhatura, paratha, chapati, 
                       steamed rice or jeera rice.