Rajma in Gravy

Name: Rajma in Gravy
Yield: 2 servings
Cuisine: American
Ingredients: 1 bowl tomato chutney; 2 green chillies slitted; 150 grams soaked Rajma

Epseeta Panigrahi @Epseeta

Nagpur

#Jhatpat

I have One Katori leftover tamatar ki chutney I used that chutney to make Rajma gravy instead of tomatoes.

#Jhatpat

I have One Katori leftover tamatar ki chutney I used that chutney to make Rajma gravy instead of tomatoes.

Epseeta Panigrahi @Epseeta

Nagpur

#Jhatpat

I have One Katori leftover tamatar ki chutney I used that chutney to make Rajma gravy instead of tomatoes.

#Jhatpat

I have One Katori leftover tamatar ki chutney I used that chutney to make Rajma gravy instead of tomatoes.

Saved

Ingredients

2 servings

1 bowltomato chutney
2green chillies slitted
150 gramssoaked Rajma
2diced aloo
1 Pinchcinnamon powder
1 Piececinnamon stick
1/2 teaspoon haldi/turmewric powder
1 teaspoonred chilli powder
1 teaspoonDhaniya powder
ft teaspoon jeera powder
1/2teaspoon Garam Masala
1/2 teaspoon sugar
to tasteSalt
3 tablespoon oil

Saved

Steps

1

Soak Rajma with freshwater so that you can be used for gravy with Pinch of cinnamon powder for 6 hours.
2

Take oil in a cooker add sugar, Chillies and cinnamon stick. After that add Aalu,rajma and chatny. Fry for 20 minutes in low flame
3

Add all dry masala including salt mix well. After 5 minutes add remained soaked water and cook for 2 whistles.