Rajma masala

Name: Rajma masala
Cuisine: Indian
Ingredients: For pressure cook-; 1 cup rajma (soaked 6-8 hrs.); 1 tsp salt; 1 tsp grated ginger; 2.5 cups water (as per rajma); For masala-; 2 tbsp ghee/ oil (I prefer ghee); 1 tsp cumin seeds; 1 Bay leaves (optional); 4-5 cardamoms (of you like); 2 tsp ginger garlic paste; 2 large onion (puree); 1 green chilli (optional); 2 large tomatoes (puree); 1 tsp turmeric powder; 1 tsp coriander powder; 1 tsp rajma masala (if you have); 1 tsp garam masala powder; 1/2 tsp black salt; 1 tsp red chilli powder; to taste Salt; 1 tsp kasuri methi (dried fenugreek leaves); For garnishing-; 2 tbsp Fresh cream; as required chopped coriander leaves

Jagruti @cook_12287412

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Jagruti @cook_12287412

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Ingredients

For pressure cook-
1 cuprajma (soaked 6-8 hrs.)
1 tspsalt
1 tspgrated ginger
2.5 cupswater (as per rajma)
Formasala-
2 tbspghee/ oil (I prefer ghee)
1 tspcumin seeds
1Bay leaves (optional)
4-5cardamoms (of you like)
2 tspginger garlic paste
2large onion (puree)
1green chilli (optional)
2large tomatoes (puree)
1 tspturmeric powder
1 tspcoriander powder
1 tsprajma masala (if you have)
1 tspgaram masala powder
1/2 tspblack salt
1 tspred chilli powder
to tasteSalt
1 tspkasuri methi (dried fenugreek leaves)
Forgarnishing-
2 tbspFresh cream
as requiredchopped coriander leaves

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Steps

1

In a pressure cooker, pur soaked rajma, salt, ginger and water and cook it well. It should not be al dente or even slightly hard. They must hold their shape yet and not become mushy.
2

Add green chilli with onions and grind well. I also blend 2 tbsp cookes rajma with the tomatoes to get the thicker gravy.
3

In a pan heat ghee. Once ghee is hot add cumin seeds, bay leaf and cardamoms, saute for a minute.
4

Add ginger garlic paste and cook till raw smell goes away. Now add onion puree (onion + green chilli puree) and saute well until turns golden.
5

Add tomato puree and saute till tomatoes cooked well. Now add dry spices turmeric powder, coriander powder, salt, red chilli powder and rajma masala and stir well till oil starts oozing from the sides.
6

Add the cooked rajma and mix well, add hand-crushed kasuri methi and saute for a few seconds. Add water (which we used to boil the rajma) according to your desired consistency and cook for 5 minutes on low heat.
7

Turn off the gas and add garam masala powder and cover it. Delicious rajma masala is ready to serve garnish with fresh cream and coriander leaves. Serve hot.
8

Special instruction- I don't have rajma masala so I use 2 tsp garam masala