Ah! thats a nice tip of using milk+curds in punjabi dishes. I think I wll try this way of making dal makhani too Thanks
Dear Gyathri47, Glad you liked the tip. One reader on the weight loss thread asked me the same thing about amchur (dry mango powder), she made rajma using milk and curd and today she wrote back that they came out really well. Hope the dish turns out well for you. Its different, do give it a try. Have a great day ahead. regards Shiva
hey shiva once again a tempting recipe....now i am waiting for the Punjabi chole recipe..... do post it when u have time One question....When u cook in a large batch do u still use just 2 tspns oil or is it 2 tsp oil for per person u r cooking??
Thanks for liking the recipe. I will upload punjabi chole recipe soon. The best way to regulate oil is to count 1 tsp for each person. I stick to 2 tsp no matter what. Its lame but it works for me. SO even for large amount I use 2 tsp oil. Its just 2 tsp for the whole dish not per person. Have a great day ahead. regards SHiva
Dear Mohantina, Adding milk and little curd gives creamy texture to rajma. This is the way I make it Have a great day ahead. regards Shiva
Hi Shiva, My husband is not a Punjabi but his heart also lies in Rajma . This weekend some friends had come over for lunch and I made Rajma exactly the way you have mentioned here except that I used the normal garam masala which I have got from Delhi. The Rajma was very creamy and really tasty. Thanks for posting this recipe Supreep
