Creamy Coconut Rajma With Jasmine Rice Recipe

About this recipe

A luscious and creamy rajma curry made with coconut milk and paired with fragrant jasmine rice, offering a delightful mix of flavors and textures.

Ingredients

• Pcs Everest Rajma Masala 50g
• 250 g Jasmine Rice
• 200 ml Coconut Milk
• - Baby Tomatoes
• 100 g Garlic
• loose Ginger
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• 100 g Salt
• - Coriander Powder

Instructions

1. 1. Wash and soak the rajma in water for at least 6 hours or overnight.
2. 2. Pressure cook the soaked rajma with a pinch of salt until soft and tender.
3. 3. Rinse the jasmine rice thoroughly and cook it in boiling water until fluffy.
4. 4. Heat oil in a pan and add cumin seeds, letting them sizzle for 30 seconds.
5. 5. Add finely chopped onions, garlic, and ginger, and sauté until golden brown.
6. 6. Stir in chopped tomatoes and cook until they soften and form a paste.
7. 7. Add turmeric powder, red chili powder, and garam masala, mixing well.
8. 8. Pour in the coconut milk and let the mixture simmer for 5 minutes.
9. 9. Add the cooked rajma and mix thoroughly, allowing the flavors to blend.
10. 10. Simmer the curry for 10 minutes, adjusting salt to taste.
11. 11. Garnish the rajma curry with freshly chopped coriander leaves.
12. 12. Serve the creamy coconut rajma alongside the jasmine rice.