Rajma

Name: Rajma
Yield: 4 servings
Cuisine: American
Ingredients: 2 small tomato pureed; 1 small onion or half big onion chopped; 1 teaspoon cumin seeds; 1 teaspoon curry powder; 1 teaspoon cumin power; 1 teaspoon coriander powder; 2 tablespoon rajma masala; 1/2 teaspoon tumeric powder; 1/2 teaspoon garlic paste or 3 garlic cloves; 1/2 teaspoon ginger paste or 1 inch ginger; 2 teaspoon chilli powder; 1/2 teaspoon amchur powder; Salt to taste; 2 1/2 tablespoon oil

Richa Thakur @richathakur

Rajma

Richa Thakur @richathakur

Saved

Ingredients

4 servings

2small tomato pureed
1small onion or half big onion chopped
1 teaspooncumin seeds
1 teaspooncurry powder
1 teaspooncumin power
1 teaspooncoriander powder
2 tablespoonrajma masala
1/2 teaspoontumeric powder
1/2 teaspoongarlic paste or 3 garlic cloves
1/2 teaspoonginger paste or 1 inch ginger
2 teaspoonchilli powder
1/2 teaspoonamchur powder
Salt to taste
2 1/2 tablespoonoil

Saved

Steps

1

Warm oil and wait till hot, add cumin seeds and let them splutter. Turn gas to low or off once they splutter. Quickly add chopped onions and cook till translucent and only slightly brown.
2

Add ginger and garlic paste and stir for 2-3 minutes till the raw smell goes away
3

Add tomato puree and cook for few minutes. After that add all the mentioned spices except amchur. Cook till water disappears and oil comes off from the sides and becomes a thick paste
4

Boiling Rajma - Soak Rajma for 7-8 hours and pressure cook with 6 whistles, add little salt
5

Add the paste to boiled Rajma, keep the water and cook at medium to high flame
6

Add 3 teaspoons of salt or as per taste and add amchur
7

Let the gravy thicken. Add more rajma masala, salt and chilli powder if needed as per taste.
8

Serve with hot rice or roti