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- 2 cups Rajmah
- 1 large onion
- 1 thumb-size piece fresh ginger
- 4 cloves garlic
- 2 tablespoons vegetable oil
- 2 tablespoons ghee
- 2 dry red chillis, broken into pieces
- 1 teaspoon cumin (jeera) seeds
- 6 cloves (lavang)
- 1 teaspoon turmeric (haldi) powder
- 1 teaspoon cumin (jeera) powder
- 1 teaspoon coriander (dhania) powder
- 2 tomatoes, chopped fine
- Salt to taste
- 1 teaspoon sugar
- 2 teaspoons garam masala
- 1 teaspoon red chilli powder
- ¼ cup fresh coriander leaves, chopped, for garnish
Prep:10min › Cook:1hr › Extra time:8hr soaking › Ready in:9hr10min
- Soak rajmah overnight in cold water.
- Grind onion, ginger and garlic into a paste. Heat oil and ghee in pressure cooker. Add red chillis, cumin seeds, and cloves. Fry till cumin seeds splutter.
- Add onion paste and fry on medium heat, stirring frequently, till golden brown. (You do not want the onion paste to be raw, or it will be bitter). Add turmeric, cumin and coriander powders. Fry for a few seconds. Now add tomatoes. Cook till tomatoes are completely soft.
- Drain water from rajmah and add them to the pressure cooker. Cover with enough water to completely cover the rajmah and 2 cups on top of that. Add salt and sugar. Cook for 3 whistles, lower heat and cook 10 – 15 minutes more.
- Rajmah should be completely cooked and gravy should be creamy. If not, take out ½ cup rajma and puree it into a paste. Add the paste back to the rest of the rajma. Now add the garam masala and red chilli powder. Sprinkle with chopped coriander and serve hot.
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