Rajma Curry

Ingredients

• • Rajma/Red bean - ¼ kg
• • Oil - 4 tablespoons
• • Red chilly powder - 1 teaspoon
• • Dhania powder - 2 teaspoons
• • Turmeric powder - ¼ teaspoon
• • Salt - as required
• • Tomatoes (cut finely) - 5
• • Coriander leaves - a little

Ingredients For Making Into A Coarse Paste

• • Onions - 2
• • Garlic - 10 flakes

Method

• 1. Soak rajma 10 hours before cooking.
• 2. Cook for 20 to 25 minutes in pressure cooker with the same soaked water.
• 3. Do not throw the water after boiling also, use it for the gravy.
• 4. Pour oil and ghee in a pan and fry the onion garlic paste.
• 5. Add turmeric, dhania, salt, and red chilly powder in that itself and fry well.
• 6. When ghee separates from the masala, add finely cut tomatoes and half a cup of water.
• 7. Reduce flame till the tomatoes are cooked.
• 8. Add cooked rajma and enough water in it, (preserved water) cook for ten more minutes.
• 9. While serving sprinkle coriander leaves and garam masala powder on it.
• 10. This gravy can be served along with rice also.
• 11. Reduce the quantity of water if it is to be served with chapatis.