Rajma Masala

Name: Rajma Masala
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 cup rajma (kidney beans) rinse & soak in enough water for 8hrs; 3-4 tomato puree; 2 onions finely Chopped or paste; 2-3 tbsp Ghee; 1 tsp garlic paste; 1 tsp ginger paste; As needed water; 1-2 green chilli paste; To taste salt; As needed coriander leaves; 1/4 tsp turmeric powder; 1 tsp red chilli powder; 1/2 tsp garam masala; 1/2tsp coriander powder; 2 tsp kasturi methi; 1/2 tsp cumin seeds; 1 bay leaf (tej patta)

Jaya Dadhich @cook_20812053

Mumbai

#goldenapron3 #week13

Jaya Dadhich @cook_20812053

Mumbai

#goldenapron3 #week13

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Ingredients

4 servings

3 cuprajma (kidney beans) rinse & soak in enough water for 8hrs
3-4tomato puree
2onions finely Chopped or paste
2-3 tbspGhee
1 tspgarlic paste
1 tspginger paste
As neededwater
1-2green chilli paste
To tastesalt
As neededcoriander leaves
1/4 tspturmeric powder
1 tspred chilli powder
1/2 tspgaram masala
1/2tspcoriander powder
2 tspkasturi methi
1/2 tspcumin seeds
1bay leaf (tej patta)

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Steps

1

Discard the water of soaked rajma & add water to pressure cook soaked rajma for 6 whistles on medium flame. Let it cool.
2

Rajma should become soft to eat but should not be over cooked that it becomes mushy. if it is still hard pressure cook it for another 2 whistles.
3

Grind onions to make paste. Keep it aside. Grind tomatoes along with 1/2 cup cooked rajma to make paste.
4

Heat a pan with ghee. Add bay leaf & cumin seeds. Saute a little. Add ginger garlic & green chilli paste. Saute a little.
5

Now add onion paste & salt. saute it until it turns golden. Saute tomato puree for a few minutes.
6

Now add turmeric powder, red chilli powder, garam masala, kasuri methi, coriander powder. Mix & saute until ghee begins to separate.
7

Add cooked rajma & pour rajma cooked water. Add 1/2 cup water. Cover & simmer on a low flame for 10min. Check if rajma is done completely. It should soft to eat.
8

Rajma masala is ready to be served. Garnish it with fresh coriander leaves. Serve hot with rice.