Ingredients:
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- Rajma - 100 grams
- Onion - 1 small size
- tomato - 1 big
- Bay leaf - 1
- Red chilli powder - 1 tsp
- coriander powder - 1 tsp
- garam masala powder - 1 tsp
- jeera powder - 1 tsp
- turmeric powder - a pinch
- salt - to taste
- sugar - 1/2 tsp (optional)
- oil - 2 to 3 tsp
- chopped coriander leaves - 2 tsp
- kasuri methi - 2 tsp
Method:
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- Soak Rajma in water overnight.
- Pressure cook with 5 to 6 cups of water.The rajma should soft and completely cooked.
- Strain the stock and reserve it.
- Heat oil in a pan,add bay leaves and onions and saute till golden brown.
- Add ginger garlic slices and continue to saute till raw smell goes off.
- Add turmeric powder,red chilli powder,corinader powder,jeera powder and garam masala powder.
- Saute for a min and add chopped tomatoes,salt and cook till the oil leaves the masala.
- Add cooked rajma with little stock.Stir and cook for another 15 minutes.Adjust the quantity of stock depending on the consistency.
- Adjust salt,sugar and garam masala as per taste.
- Garnish with finely chopped coriander leaves and kasuri methi.
Serve hot with rice/roti.
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