Rajma Curry

Name: Rajma Curry
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups Rajma soaked and boiled; 3/4 tsp Onion sliced; 1 tbsp Ginger paste; 1 tbsp Garlic paste; 3 Tomato chopped medium size; 1 tsp Cumin seeds; 1 tsp Turmeric powder; 1 tsp Cumin powder; 1 tsp Coriander powder; 1 tsp Garam masala powder; 1 tbsp Butter; Handful Coriander leaves chopped; 3 tbsp Refined Oil; As required Water; to taste Salt; 3 pieces Green chilli slitted; 2 pieces Dry red chilli; 2 pieces Bay leaves

Deepsikha Datta @cook_16971076

#indian
This is a traditional north indian recipe which taste delicious. It taste best with plain rice and if this is in the menu then nothing else would be required. This also taste good with phulka too.

Deepsikha Datta @cook_16971076

Saved

Ingredients

1 hour

4 servings

2 cupsRajma soaked and boiled
3/4 tspOnion sliced
1 tbspGinger paste
1 tbspGarlic paste
3Tomato chopped medium size
1 tspCumin seeds
1 tspTurmeric powder
1 tspCumin powder
1 tspCoriander powder
1 tspGaram masala powder
1 tbspButter
HandfulCoriander leaves chopped
3 tbspRefined Oil
As requiredWater
to tasteSalt
3 piecesGreen chilli slitted
2 piecesDry red chilli
2 piecesBay leaves

Saved

Steps

1 hour

1

Heat oil in a karai. Temper with cumin seeds, dry red chilli, bay leaves, green chilli slitted and let them splutter. Add onion sliced and fry for 4-5 mins until soft and golden in colour. Add ginger, garlic paste and fry until the raw smell goes away.
2

Add tomato chopped, salt and let it cook for 5-6 mins until the tomatoes turn mushy and soft. Add coriander, cumin, garam masala, red chilli, turmeric powder and saute until the masala are properly cooked and oil comes to the surface.
3

Now add the cooked rajma. Give it a quick mix with the masala. Add water. Bring it to a boil.
4

Cover and let it simmer for about 30 mins on low flame. The longer you simmer the more the spices get into the rajma and the tastier it gets. You can alter the consistency of the gravy by adding more water.
5

Open the lid. Add the butter and coriander leaves chopped. Serve hot with warm long grained steamed rice.