Sorry for the the long absence folks, been very busy with home and family. But now I am back with my children’s favorite Rajma recipe! 🙂
Cooking time: 20 – 25 minutes
Serves: 4 people
What do you need?
2 cups Kashmiri Rajma
2 tbs ghee/oil
Pinch of Cumin seeds
2 leaves tej patta
2 tbsp chana masala
½ tsp amchoor
Very little Asafetida (hing) based on your taste
1/4 tbs chili powder,
1/2 tbs coriander / dhania powder,
1/4 tbs garam masala,
6 large tomatoes
3 – 4 green chilies
Salt and turmeric
Half an onion – finely chopped (optional)
Few cloves of garlic (optional)
Few pieces of ginger (optional)
How to make the Rajma?
Soak Kashmiri Rajma overnight. Pressure cook with salt for 3 whistles in full flame and 4 whistles in slow flame, with salt. Boil 6 large tomatoes with 2 onions 3-4 green chillies, 2 ginger and 10-12 pcs of garlic with just 1/2 cup water. Now let it stay for 3 whistles on slow flame. Remove the water, make a paste of the boiled tomatoes and rest.
Add the oil to the kadai. Add hing and tej patta add the paste fry till the oil separates. Now add 2 tsp of channa masala, 1 tsp dhania powder, 1/2 tsp amchoor, 1 tsp red chilli powder, 1/4 tsp haldi (turmeric). Then add 1/2 cup water. Fry till the water dries and the oil again separates. Add the Rajma.. Mash a little, add 4-5 tsp table butter. Mix well, add freshly cut coriander leaves and finally squeeze some lemon juice.
Your spicy and delicious Rajma is ready – serve with jeera rice or white rice! Do let me know if you have any questions or your feedback after you have tried this recipe!!