Recipe of Ultimate Rajma Sabzi Creamy Gravy

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Before you jump to Rajma Sabzi Creamy Gravy recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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We hope you got insight from reading it, now let’s go back to rajma sabzi creamy gravy recipe. To cook rajma sabzi creamy gravy you need 11 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Rajma Sabzi Creamy Gravy:

1. Take 1 Bowl of Rajma/kidney beans and chana/chickpeas(brown)wash and soak in warm water.
2. Prepare 3 of medium size Onions.
3. Take 3 of big tomatoes.
4. Provide 2-3 of green chillies.
5. Provide to taste of salt and red chilli powder.
6. Use 1/2 tsp of turmeric powder.
7. Use 3 tsp of Ginger garlic paste.
8. You need 3 tsp of cashew and poppy seeds paste.
9. Use 1 tbsp of cream.
10. Use 1 tbsp of Curd.
11. Use as needed of Oil.

Instructions to make Rajma Sabzi Creamy Gravy:

1. In Pressure Cooker,boil Rajma and Chana to 4 to 5 whistle with little salt.In a Kadai put Oil, when heating put whole garam masala,add chopped onions, stir till light golden brown,add ginger garlic paste, green chillies, stir for few minutes and after cooling, grind in mixer..
2. For Gravy mixture; grind khuskhus cashews paste, tomato puree and In the Cooker, put Oil when heating put cashews khuskhus paste,saute till light pink,add Onion's Gravy in it,put tomato puree and put all Spices,stir till Oil comes out,now boil Rajma and put 1 tbsp Cream,add Salt as per required,add water and little curd,stir continuously and cover the Cooker to 1/2 whistle and low the flame for few minutes..
3. Lastly granish coriander leaves and serve hot with Jeera rice and roasted papad and salads and sliced Onions, yummy it taste.

Corn ki sabzi recipe: Corn ki sabzi is a good indian curry that goes well with phulkas and chapatis. Creamy Indian spiced kidney beans that taste like the dish you get at Vaishno Devi dhaba's. Rajma, one of my all time favorite comfort foods! This dish served with rice is such a simple yet popular meal in most North Indian households. Rājmā or Rāzmā is a vegetarian dish, originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices, and is usually served with rice.

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