Rajma Masala

MADE OF

Cumin, Coriander, Turmeric , Black cardamom, Cinnamon, Clove, Bay leaf, Green Chilli,

Red chilli, Ginger, Pomegranate seed, Black pepper, Iodised salt 

BEST WITH

Rice , Roti and Raita 

RECIPE

Serves - 3–4

Ingredients

• Rajma - 1 cup, soaked overnight (8-9 hours)

• Water - 3 cups (for pressure cooking)

• Ghee - 2 tbsp

• Cumin Seeds - 1 tsp

• Onions - 2, finely chopped

• Green Chillies - 2-3, slit

• Tomato Puree - 1 cup (approx. 3 medium tomatoes)

• Spiced Right Rajma Masala - 1.5 - 2 tbsp (adjust to taste)

• Turmeric Powder - ¼ tsp

• Salt - To taste

• Kasuri Methi (Dried Fenugreek Leaves): 1 tsp, crushed

• Fresh Coriander: 2 tbsp, chopped

Method

1. Drain the soaked rajma and rinse well.

2. Add the rajma to a pressure cooker with 3 cups of water and a little salt.

3. Pressure cook for 5-6 whistles on medium flame, or until the beans are completely soft and mushy. Set aside. 

4. Heat ghee in a pan (kadai). Add cumin seeds and let them sizzle.

5. Add chopped onions and fry until they turn golden brown.

6. Add green chillies, sautéing for another minute.

7. Pour in the tomato puree, turmeric powder, and the Spiced Right Rajma Masala. Cook on medium heat until the oil begins to separate from the sides of the pan. 

8. Add the cooked rajma (along with its cooking water) to the pan.

9. Mix well, mashing a few beans with the back of your spoon to make the gravy thick and creamy.

10. Add extra salt if needed. Simmer for 10-15 minutes on low heat to allow the flavors to blend.

11. Add kasuri methi (crushed) and fresh coriander .