In today’s world, Rajma-rice is popular. Few individuals, however, know how to make Rajma and Paneer. Both of these foods are high in protein. You must have eaten a lot of rajma rice as a result of this, but eating rajma and paneer will give you a new delight. Yes, we’ve got a recipe for Rajma Paneer for you today, and the combination of these two is both nutritious and delicious. We’ll show you how to make it now.
To make Rajma Paneer, you’ll need the following ingredients.
a cup of rajma
-Paneer (200 g)
a third of a cup of onion paste
-a half-cup of tomato paste
-2 tablespoons red chilli powder
-2 teaspoon powdered coriander
1 tsp turmeric powder
1 teaspoon cumin
-half a teaspoon of garam masala
-1/2 teaspoon masala from Kitchen King
bay leaves (two)
1 inch cinnamon stick
1 tbsp garlic-ginger paste
-2 tablespoons of oil
– season with salt to taste
To prepare Rajma Paneer, first wash the kidney beans and soak them in water overnight. After that, after 4-5 whistles, you boil them in a pressure cooker with 2 cups of water and salt. Cut the paneer into square pieces and place it in a mixing basin. After that, heat some oil in a pan. Place the paneer pieces in the pan and fry till light golden. Remove from the pan and set aside. Following that, you add extra oil to the same pan. Fry it with cumin, cinnamon, and bay leaves now. After that, add the onion paste and cook until it turns light brown. Toss in the ginger-garlic paste and cook for a few minutes.
After that, stir in the red chilli powder, coriander powder, and turmeric thoroughly. After about a minute, add the tomato paste and sauté for another minute. After that, you must thoroughly cook the mixture until it exits the oil. Then stir in the boiling kidney beans thoroughly. Following that, you add water and salt as needed and bring the gravy to a boil. Then you stir in the fried paneer, garam masala, and kitchen king masala. After that, cover the pan and cook for 8-10 minutes before turning off the heat. Your Rajma Paneer is now ready to eat. Serve it hot over rice and roti, garnished with chopped coriander leaves.