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 chapati.