RAJMA MASALA RECIPE

INGREDIENTS

FOR PRESSURE COOKING:

  • 1 CUP RAJMA

  • 1 BAY LEAF

  • 1 BLACK CARDAMOM

  • 1 TSP SALT

  • 4 CUP WATER

OTHER INGREDIENTS:

  • 1 TBSP GHEE / CLARIFIED BUTTER

  • 1 TSP CUMIN / JEERA

  • 1 INCH CINNAMON

  • 5 CLOVES

  • 1 ONION, FINELY CHOPPED

  • 1 TSP GINGER GARLIC PASTE

  • 1 CHILLI, SLIT

  • 1 CUP TOMATO PUREE

  • ¼ TSP TURMERIC

  • 1 TSP KASHMIRI RED CHILLI POWDER

  • 1 TSP CORIANDER POWDER

  • ½ TSP CUMIN POWDER

  • ½ TSP AAMCHUR / DRY MANGO POWDER

  • ½ TSP GARAM MASALA

  • ½ TSP SALT

  • 1 TSP KASURI METHI, CRUSHED

  • 2 TBSP CORIANDER, FINELY CHOPPED

INSTRUCTIONS

1. IN A LARGE KADAI HEAT 1 TBSP GHEE AND SAUTE 1 TSP CUMIN, 1 INCH CINNAMON AND 5 CLOVES.


2. ADD IN 1 ONION, 1 TSP GINGER GARLIC PASTE, 1 CHILLI AND SAUTE UNTIL THE ONIONS TURN GOLDEN BROWN.


3. NOW ADD 1 CUP TOMATO PUREE.


4. COVER AND COOK FOR 10 MINUTES, OR UNTIL THE OIL IS SEPARATED.


5. FURTHER KEEPING THE FLAME ON LOW ADD ¼ TSP TURMERIC, 1 TSP CHILLI POWDER, 1 TSP CORIANDER POWDER, ½ TSP CUMIN POWDER, ½ TSP AAMCHUR, ½ TSP GARAM MASALA AND ½ TSP SALT.


6. SAUTE UNTIL THE SPICES TURN AROMATIC.


7. ADD IN COOKED RAJMA AND MIX WELL.


8. COVER AND SIMMER FOR 15 MINUTES OR UNTIL THE CURRY THICKENS.


9. NOW ADD 1 TSP KASURI METHI, 2 TBSP CORIANDER AND MIX WELL.


10. FINALLY, ENJOY RAJMA WITH HOT JEERA RICE.

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