RAJMA

Preparation Time : 25-30 minutes

Cooking Time : 20-25 minutes

Servings : 4

INGREDIENTS:

• 1 ½ cups Red kidney beans (rajma), soaked overnightSal to taste
• 3 tablespoons oil  
• 2 Bay leaves
• 1 pod Black Cardamom (Badi Elaichi)
• 1 stick Cinnamon
• 2 medium Onions, finely chopped           
• 1 tsp Ginger Garlic paste
• 3 medium Tomatoes, pureed        
• 1 tsp fenugreek (kasuri methi)
• 1 tbsp Coriander powder 
• 1 tsp Cumin powder        
• 2 tsp Red chilli powder
• ½ tsp Turmeric powder
• 1 tsp Garam masala powder

METHOD:

• Pressure cook rajma with five cups of water and salt till totally cooked and soft.
• Heat oil in a deep pan.
• Add bay leaves, cardamom and cinnamon
• Add onions and sauté for 3-4 minutes.
• Add ginger garlic paste and continue to sauté till the mixture turns golden.
• Add tomato puree, mix and continue to cook.
• Add fenugreek, coriander powder, cumin powder and turmeric powder and cook till the oil leaves the masala.
• Add rajma along with the cooking liquour and mix.
• Adjust salt and add garam masala powder.
• Lower the heat and simmer for about fifteen to twenty minutes on low heat.
• Serve hot with steamed rice.