Rajma Masala
Author: 
Recipe type: Main
Cuisine: North Indian
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
 
Cream and smooth rajma in rich tomato gravy. Goes well with rotis, steamed or jeera rice
Ingredients
  • 1 Cup rajma
  • 1 Tbsp oil
  • 4 tomatoes ground to a fine paste
  • 1 medium onion chopped finely
  • 2 cloves garlic
  • 1 green chilli
  • 1" ginger
  • 1 Tsp jeera
  • ½ Tsp turmeric
  • ½ Tsp red chilli powder
  • ½ Tsp jeera powder
  • ½ Tbsp dhania powder
  • ½ Tbsp garam masala
  • 1 Tbsp butter (optional)
  • Salt to taste
  • 1 Tsp sugar
  • ¼ Cup single cream (optional)
  • ½ Tbsp kasuri methi
  • 1-2 Tbsp chopped coriander
To finish:
  • 1 Tsp Cream
  • Chopped coriander leaves
Method
  1. Clean and rinse rajma and soak them for atleast 10-12 hours. Pressure cook them for 10-12 whistles and keep aside. If you are boiling them directly in water allow at least 45 mins to 1 hour for the rajma to be well cooked
  2. Grind the tomatoes to a fine puree. Keep aside
  3. Finely chop the onions
  4. Make a coarse paste of ginger, garlic and green chilli
  5. Heat oil and butter. Add jeera
  6. Once jeera releases its aroma, add chopped onions
  7. Saute till they turn translucent. Add ginger, garlic, green chilli paste
  8. Add the tomato puree. Let the gravy come to a light boil
  9. Add all masalas - jeera powder, dhania powder, garam masala, red chilli powder, turmeric. Mix well
  10. Add cooked rajma. Mash a few rajma before adding to the gravy. This makes the gravy thick and even
  11. Add butter and cream
  12. Add kasuri methi. Mix well
  13. Add chopped coriander at last
  14. After the gravy has reached a thick consistency turn off the heat
  15. Serve hot with rotis or rice
Notes
Add ghee while serving if desired
Do not add butter and cream if you need to make the gravy lactose free
Recipe by Food Of Interest at https://foodofinterest.com/rajma-masala/