By: Payal
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Rajma masala is a classic dish that's everyone's favourite. Boiled rajma cooked in onion-tomato based gravy with aromatic whole spices. And butter gives it a rich texture. Try this recipe at home.
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1 cup boiled rajma
1 bay leaf
1 black cardamom
half inch cinnamon
1 green cardamom
2 cloves
1/2 tsp cumin seeds
2 chopped onions
1 tsp ginger-garlic paste
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1/4 tsp turmeric
salt to taste
2 tsp coriander powder
1/2 tsp cumin powder
1 tsp red chilli powder
3 tomatoes, chopped
coriander leaves, chopped
1/2 tsp garam masala
4 tbsp curd
2 tbsp oilbutter
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First of all, cook the soaked rajma in a pressure cooker for 5 to 6 minutes. Let the pressure release, then open the lid.
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Heat oil in a pan. Now add all the whole spices one by one and fry for 2 minutes. Add ginger-garlic paste and sauté it too.
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Add chopped onions and cook till they turn light golden. Then add tomatoes and cook, and add red chilli, coriander powder, turmeric, and salt.
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When the masala starts releasing oil, mix it with the boiled rajma. Cover and cook on low flame for 15 minutes. If it feels dry, add some water.
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Mash the rajma slightly while cooking, so the texture becomes thick. Finally, sprinkle kasuri methi and coriander.
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Turn off the gas, add butter and serve hot rajma with rice, naan or lachha paratha.
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