Rajma

Name: Rajma
Total time: 1800 s
Yield: 2 people
Cuisine: Indian
Ingredients: 1 cup rajma; 1 bay leaf; 1 black cardamom; 1 tsp salt; 4 cup water; 1 tbsp ghee; 1 tsp cumin; 1 inch cinnamon; 5 cloves; 1 onion chopped; 1 tsp ginger garlic paste; 1 chilli; 2 cup tomato pulp; 1 tsp red chilli powder; 1/4 tsp turmeric; 1 tsp coriander powder; 1/2 tsp cumin powder; 1/2 tsp aamchur powder; 1/2 tsp garam masala; 1 tsp kasuri methi; 2 tbsp coriander leaves

vani goel @cook_31514490

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vani goel @cook_31514490

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Ingredients

30 minutes

2 people

1 cuprajma
1bay leaf
1black cardamom
1 tspsalt
4 cupwater
1 tbspghee
1 tspcumin
1 inchcinnamon
5cloves
1onion chopped
1 tspginger garlic paste
1chilli
2 cuptomato pulp
1 tspred chilli powder
1/4 tspturmeric
1 tspcoriander powder
1/2 tspcumin powder
1/2 tspaamchur powder
1/2 tspgaram masala
1 tspkasuri methi
2 tbspcoriander leaves

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Steps

30 minutes

1

In a large kadai heat ghee and saute cumin, cinnamon and cloves. add in onion, ginger garlic paste, chilli and saute until the onions turn golden brown. now add tomato pulp. cover and cook for 10 minutes, or until the oil is separated.
2

Further keeping the flame on low add turmeric, chilli powder, coriander powder, cumin powder, aamchur, garam masala and salt. saute until the spices turn aromatic.
3

Add in cooked rajma and mix well. cover and simmer for 15 minutes or until the curry thickens. now add kasuri methi, coriander and mix well. finally, enjoy rajma with hot jeera rice.