RAJMA MASALA
| Servings | Prep Time |
| 1-12cups | 480minutes |
| Cook Time |
| 15minutes |
|
|
Ingredients
- 1cup Red kidney beans / Rajma–
- 2 Tomato–
- 2 Onion–
- to taste Salt–
- 1 Bay leafdried-
- 1 Cinnamon-small piece
- 1tsp Garam masala–
- 1/2tsp Chillipowder-
- 1/2tsp Turmericpowder-
- 1tsp Jeera–
- 1tsp Oil-
- Coriander leaves-to garnish
- Fresh Cream-to garnish
Instructions
- Soak rajma overnight in water.
- Heat oil in a kadai and add bay leaf,cinnamon stick and jeera.When they crackle add onions,garam masala,red chilli powder,turmeric powder and saute.
- Add now cut tomatoes and salt.If you want you can grind the tomatoes to a paste and add.My tomatoes were very juicy,so i added them directly.
- Pressure cook rajma till 3 whistles and strain it in a colander.
- Add it to the gravy and mix well.
- Let the juices get in to the rajma and wait till a smooth gravy is formed.You can decide the consistency depending on your taste, I kept mine a little thicker since i wanted to pack it.Now add thick fresh cream.
- Garnish with coriander leaves and have it with rotis/phulkas or even rice.
Recipe Notes
Notes
You can add tomato puree, if you want.It will give a nice colour to the gravy.
Don’t keep the gravy thin, after adding cooked rajma to the gravy keep the stove low on heat so as to get the flavours infused into the rajma.
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Rajma has many varieties so if yours dosen’t cook soft in 3 whistles let it go for another 2 or more.