Paneer Waale Rajma Chaawal Recipe | Rajma with Soft Paneer Recipe | Chef Sanjyot Keer

Full written recipe for Paneer waale rajma
Ingredients:
• Rajma 2 cups (wash thoroughly)
• Whole spices:
1. Cinnamon stick 1 inch
2. Bay leaf 2 nos.
3. Black cardamom 1 no.
4. Green cardamom 3-4 nos.
5. Cloves 3-4 nos.
• Salt to taste
• Water for cooking rajma
• Paneer 750 gm
• Oil 1 tsp + ghee 1 tbsp
• Jeera 1 tsp
• Onions 2 cups (sliced)
• Garlic 10-12 cloves
• Ginger 1 inch
• Green chillies 1-2 nos.
• Cashew nuts 10-12 nos.
• Turmeric powder 1/4th tsp
• Tomatoes 1.5 cups (roughly diced)
• Salt to taste
• Oil 1 tsp + Ghee 1 tbsp
• Ginger garlic paste 1 tbsp
• Powdered spices:
1. Red chilli powder 2 tbsp
2. Coriander powder 2 tbsp
3. Jeera powder 1 tsp
4. Black salt ½ tsp
• Ginger 1 inch (juliennes)
• Green chillies 2-3 nos. (slit)
• Kasuri methi ½ tsp
• Garam masala ½ tsp
• Fresh coriander 1 tbsp (chopped)
Methods
• Thoroughly wash the rajma and soak it water for 4-5 hours or overnight. As the rajma is been soaked, drain the water and add into a pressure cooker, further add whole spices, salt and enough water that it should be 1 cm above the surface.
• Pressure cook the rajma on high flame for 5 minutes, lower the flame and cook until 2 whistles, switch off the flame and let the cooker depressurize naturally to open the lid.
• By the time the cooker is depressurizing, cut the paneer in your preferred shape and size and shallow fry them in hot oil on both the sides until golden brown in colour. After frying, submerge in salted Luke warm water for 10 minutes to retain the softness of paneer and get rid of excess oil.
• Open the cooker lid and check whether the rajma is cooked, strain the rajma and reserve the rajma water for later use.
• Set a wok on medium heat, add oil and ghee, jeera and onions, cook until the onions are golden brown.
• Further add garlic, ginger, green chillies, cashew nuts and turmeric powder, mix well and cook for 3-4 minutes on medium flame.
• Now, add tomatoes and salt, cook until the tomatoes are completely mushy. You can choose to cover and cook for faster cooking. Switch of the flame and let the mixture cool down to room temperature. Further, transfer the cooled mixture in a grinding jar and grind to fine paste, add water if required. Keep aside to be used later.
• Set another pan on medium heat, add oil + ghee, ginger garlic paste and sauté briefly for a minute, now, add the powdered spices and cook on low heat for 1-2 minutes. Add some water to avoid the burning of masalas, cook for 2-3 minutes. Now add, the grinded mixture purée and cook well on medium heat for 10-12 minutes. Cover and cook for saving time, do stir in regular interval.
• Add the cooked rajma to the wok, stir and cook well on medium heat for 7-8 minutes.
• To adjust the consistency of the gravy, add the reserved rajma water as required, further add julienned ginger, slit green chillies, kasuri methi and garam masala, mix well and cook further for 10-12 minutes on medium flame.
• Add the fried paneer and stir lightly, lower the flame and cook for 5 minutes. Finish it freshly chopped coriander leaves and serve hot with rajma or roti of your choice.
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