- Add rinsed rajma, 1 bay leaf and required salt into a pressure cooker with 2 to 3 cups of water. After the first whistle then reduce the flame and cook for another 15 minutes then remove from flame. Drain the water from the beans and keep the water aside for later use. Heat oil in a wide pan,add cumin seeds and asafoetida. Then add finely chopped onion and saute them till they becomes light brown in colour. Add ginger paste and dry ginger powder. Now add tomato puree and cook it for about 5 to 8 minutes. After that, add the whisked curd and keep stirring. Cook till the oil separates from the gravy. Now add red kashmiri chilli powder, coriander powder, slit green chili and salt required. Add the rajma and the water. Mash some of the rajma to give the gravy a body. Stir it and let it cook for 15 to 20 minutes on low flame. Add homemade fresh garam masala and let it cook for 5 more minutes. Once it is done, garnish with chopped coriander leaves and serve.
Rajma curry
#myrecipe
By Radha Nelanti
Mar, 3rd
575
Servings
4 persons
Cook Time
25 minutes
Ingredients
13
- 15
Ingredients
- Rajma
- Tomato puree
- Onion
- Curd
- Bay leaf
- Oil
- Hing
- Cumin
- Ginger garlic paste
- Red chilli powder
- Corinader powder
- Green chillies
- Garam masala
- Coriander
- Salt
