What we need for Rajma Curry:

  • Rajma – 1 cup, wash and soak water for 6-7 hours
  • Cumin seeds – 1/2 tsp
  • Asafoetida – 1/2 tsp
  • Onion – 1
  • Green chili-ginger paste
  • Red chilli powder – 1 tsp
  • Tomatoes – 3, large, puree
  • Salt to taste
  • Oil – 2 tbsps
  • Dry roast for 3 mts and grind to a fine powder
  • Cloves – 2
  • Green cardamom – 1
  • Black cardamom – 3
  • Cinnamon – 1/4″ stick
  • Black pepper corns – 1/2 tsp
  • Coriander seeds – 3/4 tbsp

Let’s prepare here:

  • In a pressure cooker, add the soaked rajma along with 4 cups water and salt. Pressure cook until the rajma turns soft on touch and holds shape.
  • Add oil in a heavy bottomed vessel. Once the oil turns hot, add cumin seeds and allow to turn brown. Add asafoetida and green chili ginger paste.
  • Next we have to add onion pieces. When the onions fried, add the tomato puree and cook on low medium flame till the mixture begins to leave oil. After 15-20 mts. Add red chili powder and mix.
    Set aside 1/4 cup of cooked rajma and add the remaining rajma along with the water to the tomato mixture and mix well. Add 2 cups of water.
  • we have to add ground garam masala powder and adjust salt.Cook the rajma on low medium flame for 15 mts.
  • Lightly mash the set aside rajma and add to the mixture and mix well. Continue to cook on low medium flame till the required gravy consistency is achieved.
  • Turn off flame and remove to a serving bowl. Serve warm with rice or jeera pulao or naan or roti.

 

Rajma Curry

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