Rajma

Ingredients:


Rajma(Red Kidney Beans)          1/4 kg
Onions                                         4-5
Garlic                                           5-6 cloves
Adrak                                            2" peice
Tej Patta(Indian bayleaf)                 2  nos

Green chillies                                2-3 nos.

Clove                                           3-4 nos

Dalchini                                           1 piece

Badi elaichi(Black Cardamom)         1 piece

Kasuri methi                                     2 tsp

Jeera(cumin seeds)                           2 tsp

Coriander seeds                               1 tsp.

Cashew                                            2 nos

Chilly pdr                                          1tsp
Turmeric pdr                                     1/2tsp
Coriander pdr                                    2 tsp
Garam masala                                    1/2tsp

Oil                                                   1/2 tbsp

Salt                                                  as per taste

                      

Method:   

• Soak the Rajma in a wide vessel overnight or for 8-10 hrs.
• Cook the rajma well in a pressure cooker with little salt.
• Boil tomatoes, make puree and keep aside.
• Chop onion, garlic, ginger and chilies.
• Pound the cloves, dalchini & badi elaichi to form a course powder.
• Take a kadai. Add oil (1/2 tbsp).
• After it gets heated add 1 tsp jeera. Add coriander seeds, kasuri methi, green chilies, ginger, garlic, little onion(1/2 of the whole).
• Add the cashew & the pound masalas powder. Stir it all well for some time and switch off the flame.
• Let this cool down completely. Grind this well to form the gravy masala in a grinder and keep aside.
• Now take oil in a kadhai. Add jeera, tej patta and the remaining onions, roast well.
• After the onions turn light brown add the ground gravy masala, Stir well for 2 or 3 min and then add the tomato puree.
• Roast well till it becomes darker.
• Now add the chilly pdr, turmeric pdr, coriander pdr & garam masala.
• Take 1 tbsp of the cooked rajma & grind it in a grinder.
• Now add this to the gravy along with the cooked masalas.
• Add the required amount of salt.
• Cook well till it starts getting a tittle thick. When it does switch off.
• Serve it with some finely chopped coriander leaves.
• This goes well with Rice/Jeera chawal or chapattis