Servings 4 -5
Ingredients
Rajma 1 1/2 cup
Onion 2 nos
Tomato 3 nos
Ginger a small piece
Garlic 4 nos
Bay leaf 1
Cinnamon stick a small piece
Salt as needed
Oil 2tbsp
Butter 1 tbsp
Water as required
Procedure
Wash rajma and soak it for 7 to 8 hours.
After that pressure cook it for 5 to 6 whistles add salt to that.
Cut onion into small pieces and make tomato puree.
Keep a pan or kadai in the stove. Add oil and butter to it.
When oil is heat add bay leaf cinnamon to it.
After that add chopped onion and site till it becomes transulent.
Grind ginger garlic into fine fine paste. Add it once the onion becomes transulent.
Once the raw smell goes off add the tomato puree.
Add turmeric powder chilli powder garam masala coriander powder and jeera powder.
Cover it with the lid. Let it boil for 4 mts.
Once the oil ooze out add the cooked rajma to it.
You can add the cooked rajma water to it.
Adjust the consistency, If needed add extra water.
It should not be too watery so add water accordingly.
Cover and cook it for 5 to 7 minutes in medium flame.
After that add crushed kasuri methi to it and switch off the flame.
Serve hot with roti / jeera rice /plain rice
