Rajma Masala

Rajma Masala

Cooking Time

Preparation Time : 600

Cook Time : 45

Total Time : 645

Ingredients

Serves 4

  • 250 gram Rajma (kidney beans)

  • 2-3 onions

  • 3-4 tomatoes

  • 2-3 green chillies

  • 10-12 pods of garlic

  • 1 inch ginger piece

  • 2 bayleafs

  • 2-3 big cardamoms

  • 4-5 cloves

  • 1 tsp Anardana churn or dry mango powder

  • 1 tsp coriander powder

  • 1 tsp red chilly powder

  • 1 tsp Everest Rajma masala

  • 2 tbsp Coriander leaves chopped

  • 3 tbsp oil

Directions

  • 01

    Wash and rinse rajma in water.

  • 02

    Soak them for 8-10 hours.

  • 03

    Add rajma, salt and 4-5 cups water in a pressure cooker. Cover the lid and cook them first 5 minutes over high flame. Then simmer the flame and cook it for 15-20 minutes or 8-10 whistles.

  • 04

    Switch off gas. Once steam released check whether rajma tender. If rajma bean is not properly tendered cook it again for 5-7 minutes.

  • 05

    Now dry roast bay leaf, cloves, cardamoms in a pan. Once cooled grind it with onions, garlic and ginger. Make Fine paste.

  • 06

    Heat oil in a Kadhai. Add onion paste. Saute until translucent and leaves the sides of Kadhai.

  • 07

    Meanwhile grind tomatoes and green chillies separately.

  • 08

    Add tomato paste. Saute all until masala separates Kadhai.

  • 09

    Add red chilli powder, coriander powder, rajma Masala and Anardana churn. Saute all for 1 - 2 minutes.

  • 10

    Now add Boiled rajma. Stir all.

  • 11

    Check the consistency of gravy. It should be thick. If needed add some water.

  • 12

    Bring it boil for 5-10 minutes over slow flame.

  • 13

    Add chopped coriander leaves. Switch off gas.

  • 14

    Serve hot with chapati or Jeera rice.

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