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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