🍽Recipe
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| Calories229 | Carbs37 | Protein15.3 | Fats16.4 | Fibre13.6 |
| Sodium15 |
👨🍳 Chef's Tips
Oil-free version — no oil; dry-roast the spices or use a splash of water instead of tempering in oil. | Serve your Punjabi Rajma with hot rotis or jeera rice and a spoonful of ghee drizzled on top for that rich, indulgent flavor. Add a side of fresh onions and a wedge of lemon for an extra zing!
🍴 Recipe
- Oil-free version — no oil; dry-roast the spices or use a splash of water instead of tempering in oil.
- Soak the pulses overnight in water
- Drain the water in the morning and add the soaked pulses, Magic Mixx (from the packet), and 300ml of fresh water to a pressure cooker.
- Pressure cook for 25-30 minutes, then let the pressure cooker cool down.
- Take 150 gms fresh Tomato Puree and Garam masala and cook in slow flame with ghee/oil till it leaves the sides of the pan.
- Mix the tomato with the rajma , stirring well to remove any lumps.
- Serve hot in a beautiful bowl.
- Optional: Add your own creative tadka with extra love and flavor!
- Tip: Adjust consistency to your liking by adding hot water
OUR PACK CONTAINS
- Rajma — 75 g
- Magic Mixx — 1 pouch
NOT INCLUDED IN PACK
- Ghee — 15 g
- coriander — 20 g
