Ingredients (Serves 5 – 6)
- Rajma – 1.5 cup, dried
Water – As required - Salt – 1/4 tsp
- Oil – 1.5 – 2 tbsp
Cumin seeds – 3/4 tsp - Onion – 1 cup, finely chopped
Ginger garlic paste – 1 tbsp - Hing – 1 pinch
Green chilies – 2, slit
Cilantro – 2 tnsp, chopped
Ginger – 1.5 tsp, grated or thinly sliced - Turmeric powder – 1/2 tsp
Kashmiri chilli powder- 1.5 tsp
Coriander powder – 1 tbsp - Tomato – 2.5 medium, roughly chopped and ground in a blender
- Garam masala powder – 3/4 tsp
- Kasoori methi – 3/4 tsp
- Ghee – 1 – 1.5 tbsp
Ginger – 1 tsp, thinly sliced
Green chilies – 2, slit
Cilantro – 2 tbsp, chopped
Method
1. Wash and soak the rajma in enough water for at least 8 hrs. Pressure cook with enough water and little salt, for 1 whistle or until soft.
2. Heat 1.5 – 2 tbsp oil in a deep pan and splutter cumin seeds. Add finely chopped onion, ginger-garlic paste, little salt and saute until lightly golden. Add hing, grated ginger, chopped cilantro and green chilies (ingredients numbered 5). Cook for 1 – 2 minutes. Add turmeric powder, chilli powder and coriander powder. Saute until raw smell disappears and oil separates. Now add the ground tomato. Cover and cook for 8 – 10 minutes, stirring occasionally, until oil starts separating. Now add the cooked rajma along with the water in which it was cooked. Bring it to a boil. Taste-check for salt. Adjust the gravy according to your required consistency. Add 1/3 cup hot water, if very thick. Taste-check for salt. Bring to a boil. Cook covered for 15 – 20 minutes over medium-low heat until it reaches a thick, creamy consistency. If its not thick enough, mash a few rajma using the back of a spoon. Sprinkle kasoori methi. Mix well and switch off.
3. Heat 1 tbsp ghee in a small kadai. Add ginger and green chilies. Cook for a minute. Add cilantro, stir well and add to cooked rajma. Cover with a lid for at least 15 minutes. Garnish with cilantro and serve with boiled rice / cumin rice.
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