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.
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Serve hot with rice/roti.