Rajma Curry

1 cup Rajma

4 tbsp Mustard Oil

1 and ½ cup Onion (Finely Chopped)

2 tsp Ginger Garlic Paste

3/4 cup Tomato (Finely Chopped)

3 tbsp Tomato Puree

3 tsp Coriander Powder

1 tsp Turmeric Powder

2 tsp Kashmiri Red Chilli Powder

1/2 tsp Roasted Cumin Powder

2 tsp Amchoor Powder

1/2 tsp Garam Masala Powder

to taste Salt

2 tbsp Fresh Coriander (Chopped)

Wash the rajma and soak in enough water for 5-6 hours. Drain the water. Add the soaked rajma is a pressure cooker with 2 tsp of salt and 3 cups of water.

Cook till rajma is soft and cooked. Remove the pressure cooker from heat and keep aside.

Heat oil in a pan. When the oil is hot, add onion and fry till translucent. Add Ginger Garlic paste and fry till onion is golden brown. Add chopped tomato and tomato puree and cook for a minute.

Now add coriander powder, turmeric powder, Kashmiri red chili powder, roasted cumin powder, amchoor powder and garam masala powder and fry for a few seconds.

Add ½ cup water and cook the masala till oil separates on the side of the pan. Add the cooked rajma along with the water and cook on low heat for 10-15 minutes. Slightly press a few rajmas with the back of a ladle.

Add more water and salt if required. Garnish with Fresh Coriander and serve with plain rice.

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