Rajma Rice




500 grams rajma, soaked overnight
2 onions chopped
1 tbsp. ginger garlic paste
4 tomatoes pureed
2-3 black cardamom
1 bay leaf
1 cinnamon stick
2 green chillies chopped
Salt to taste
2 green chillies chopped
4-5 cloves
½ tsp. cumin seeds
2 tbsp. oil
1 tsp. turmeric powder
1 tsp. red chilli powder
1 tsp. coriander powder
1 tsp. garam masala
1 litre water

1.Pressures cook the rajma in water and add salt and turmeric. Cook until they are soft and tender.

2.Take a wok and heat oil. Add whole spices like bay leaf, black cardamom, cinnamon and bay leaf.Add onions and cook for 4-5 minutes.

3.Add all spices except garam masala and give a brown colour to masalas.

4.Add tomato pure and saute the gravy over high flame for 8-10 minutes till fat separates.

5.Add the cooked rajma to this gravy mixture and mix well. Let it simmer on low flame for 30 minutes stirring occasionally.

6.You may adjust consistency by adding more water if required.Turn off the gas and add garam masala and chopped coriander leaves.Serve hot.

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