Rajma Masala


Makes about 4 servings
  • In a pan heat 3 tsp of oil and season with 1tsp of cumin seeds
  • When the seeds splutter, add 1 medium red onion finely chopped
  • Saute the onions with little salt until they turn light brown
  • Add 1tsp of garam masala powder and saute for another 2 mins
  • Add 3 big tomatoes finely chopped and saute all really well
  • Transfer the contents to a blender. Let it cool
  • Blend them all to a smooth mixtureYou can also use tomato puree or sauce. I used Ragu sauce. If using, while the sauteed onion is cooling off, in the same pan saute 1 cup of tomato paste (or Ragu pasta sauce) in low flame for about 8 mins and add the ground onion
  • Transfer the ground mixture to the pan and stir well
  • Add 1 green chilly chopped
  • Add 1.5tsp of coriander powder, 1tsp of red chilly powder
  • Add the canned redkidney beans (rajma)
  • You may also add cooked rajma with the rajma water (You have to soak the beans overnight and pressure cook)
  • Add 2 cups of water, 1tsp of fenugreek leaves powder (kasoori methi)
  • Cover & cook for 15 mins in medium flame with occasional stir
  • Optional: Add 1tsp of butter and simmer for another 2 mins
  • Garnish with cilantro paste
  • Serve hot with Chapati or Roti

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