RAJMA MASALA

 

Prep Time  : 10 mins
Cooking Time  : 25 mins
Serve  : 2

INGREDIENTS
Rajma / red kidney beans  -  250 gms
Water  -  2 cup
Chopped onion  -  1 medium size
Onion paste - 1 onion
Ginger garlic paste  -  1 tsp
Coriander powder  -  1 tsp
Red chilly powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Kashmiri mirch powder - 1 tsp
Tomato paste - 1 tomato
Chopped tomato - 1
Clove   -  2 - 3 clove
Black pepper   -  2 - 3
Cumin seeds - 1/4 tsp
Cardamom powder  -  1/4 tsp
Cinnamon  -  1 inch stick
Garlic cloves - 2 - 3
Salt  -  to taste
Oil  - 2 tbsp
Clarified butter - 1/4 cup


METHOD
Wash and soak red kidney beans/rajma over night.
Pressure cook with red chilly powder,salt and two cup of water for 10 mins.
Once cooled,reserve the rajma water.
Heat oil in a pressure cooker,add sliced onion and saute until brown.
Take a blender add onion,ginger garlic paste,cloves,black pepper,cinnamon,cardamom and cumin seeds to make a paste and add in the pressure cooker and saute for 4 - 5 mins. now add turmeric powder,coriander powder and kashmiri mirch powder and two tbsp water and mix well.
Now add tomato paste and saute until oil leaves the pan.
Add boiled rajma/red kidney beans and mix well and now add boiled rajma water and salt and cover the lid and pressure cook  for five mins.
Heat clarified butter in a pan and add garlic cloves and chopped tomato and cook in a slow flame for few mins now turn off the flame and add red chilly powder and add in the rajma masala.
Serve hot with chapaties.