Rajma
Servings Prep Time
4serving 20minutes
Cook Time Passive Time
60minutes 480minutes
Servings Prep Time
4serving 20minutes
Cook Time Passive Time
60minutes 480minutes
Ingredients
  • 1cup rajmawhite / chitra *
  • 1.5tablespoons oil
  • 2 onionsmedium size
  • 7cloves garlic
  • 1/2tablespoon fenugreekdry leaves ( kasuri methi )
  • 1tablespoon corianderpowder
  • 1/2teaspoon chili powderred
  • 1 large tomatoe pureed
  • 1/4teaspoon garam masalapowder
  • to taste salt
  • water
  • Rajma as it cooks quicker and also mixes well with the gravy. The red rajma* I prefer using Chitra or White takes longer to cook and also deos not mix well with the gravy
Instructions
  1. Wash and soak the rajma for 6 hours or over night
  2. In a pressure cooker cook rajma with 500ml water and salt. Lower the flame after first whistle and then wait for another two – three whistles.
  3. Make onion and garlic paste in a mixer. Do not add water.
  4. Take the oil in a pan and heat it. Add onion garlic paste and fry it on slow flame. Adding more oil will make it easier to fry but for health reasons I would suggest using lesser oil and more patience.
  5. Keep stirring for 2-3 minutes, till the onion garlic paste has turned brown, and starts leaving oil on the edges of the pan.
  6. Add fenugreek leaves (kasuri methi) and fry for two three minutes. ( You can dry roast fenugreek leaves, powder them and store it. It will be quicker and easier to cook )
  7. Add coriander powder and chilli powder and fry.
  8. Add pureed tomato and fry till there is oil on the edges of the pan.
  9. Once the rajma is cooked (it should be easily squashed between the finger tips) add the above masala to rajma and boil. Add more water if required to adjust the consistency
  10. Before serving, sprinkle garam masala and fresh coriander leaves
Recipe Notes

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