Creamy Coconut & Rajma Curry With Jeera Rice Recipe

About this recipe

A rich and flavorful rajma curry cooked in coconut milk, paired with fragrant jeera rice for a comforting dinner experience.

Ingredients

• Pcs Everest Rajma Masala 50g
• 200 ml Coconut Milk
• 1 kg Basmati Rice
• 100 g Jeera
• 500 g Onion
• 1 Kg Kissan Tomato Puree
• 100 g Garlic
• loose Ginger
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Salt
• 100G Oleo
• - Coriander Powder

Instructions

1. 1. Soak the rajma overnight and cook until tender in a pressure cooker.
2. 2. Wash the basmati rice thoroughly and soak for 15 minutes.
3. 3. Heat oil in a pan and temper cumin seeds until fragrant.
4. 4. Add finely chopped onions, garlic, and ginger, sautéing until golden brown.
5. 5. Stir in turmeric, chili powder, and coriander powder, cooking for 1 minute.
6. 6. Add tomato puree and cook until the mixture thickens and oil separates.
7. 7. Pour the coconut milk into the pan and bring the curry to a gentle simmer.
8. 8. Add cooked rajma to the curry, season with salt, and simmer for 10 minutes.
9. 9. In a separate pot, cook the soaked rice with a pinch of salt and strained water.
10. 10. Once the rice is cooked, fluff it with a fork and mix in the tempered cumin.
11. 11. Garnish the rajma curry with fresh cilantro and serve alongside jeera rice.