RAJMA MASALA

INGREDIENTS

FOR PRESSURE COOKING

• 1 cup rajma
• 1 bay leaf
• 1 black cardamom
• 1 tsp salt
• 4 cup of water

OTHER INGREDIENTS

• 1 tsp cumin/jeera
• 1-inch cinnamon
• 5 cloves
• 1 onion, finely chopped
• 1 tsp ginger garlic paste
• 1 chilli, slit
• 2 cup tomato pulp
• ¼ tsp turmeric
• 1 tsp Kashmiri red chilli powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• ½ tsp amchur
• ½ tsp garam masala
• ½ tsp salt
• 1 tsp Kasuri methi
  
• 2 tbsp coriander
  

INSTRUCTIONS

• In a SUNFLAME DEEP KARAHI heat 1 tbsp ghee and saute 1 tsp cumin, 1-pinch cinnamon and 5 cloves.
• add in 1 onion, 1 tsp ginger garlic paste, 1 chilli and saute until the onions turn golden brown.
• Now add 2 cup tomato pulp.
• Cover and cook for 10 minutes, or until the oil is separated.
• Further keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp amchur, ½ tsp garam masala and ½ tsp salt.
• Saute until the spices turn aromatic.
• Add in cooked rajma and mix well.
• Cover and simmer for 15 minutes or until the curry thicken.
• Now add 1 tsp Kasuri methi, 2 tbsp coriander and mix well.
• Finally, enjoy rajma with hot jeera rice.

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