Sunday, February 13, 2011

Rajma gravy

This recipe serves 2.

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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