- Soak rajma overnight. Drain the soaking water, and add rajma to the pressure cooker with 2 cups of water. Cook on a medium flame for 5-6 whistles. Let the pressure release naturally while you make the gravy. Heat oil in a kadai and add cumin, bay leaf, cardamom and cloves. Once the cumin seeds start spluttering add grated onions. Cook these for 2-3 minutes and add ginger garlic paste. Cook this mixture on a low flame for 10-12 minutes till the onions turn a golden brown colour and soften. Add tomato puree, chilli powder, coriander powder, turmeric and salt. Saute this on a high flame for a minute or two and then reduce the flame and let this cook partially covered for 8-10 minutes till the oil starts coming on the top and sides. Add cooked rajma, and one cup of water to the pan. Mix well and let this simmer gently for 10 minutes. To make the tempering, heat ghee and add cumin, ginger and garlic. Saute for a minute or two and add kasuri methi and garam masala. Turn off the flame and pour this all over hot rajma. Sprinkle it with fresh coriander and serve hot with steamed rice.
Rajma masala
#myrecipe
#FoodismSummerBonanza
By Arun Kumar
Mar, 19th
481
Servings
4 persons
Cook Time
30 minutes
Ingredients
16
- 18
Ingredients
- Rajma
- Oil
- Bay leaf
- Cumin
- Cardamom
- Cloves
- Onion
- Ginger garlic paste
- Tomato
- Chilli powder
- Corinader powder
- Turmeric
- Salt
- Water
- Ghee
- Kasuri methi
- Garam masala
- Corinader
