Rajma Masala
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Rajma masala is one of my personal favorite recipe as this was the only thing I use to cook nicely when I didn't know much about cooking. Here Is how I do it.
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Ingredients
- Kashmiri Red Rajma 250gm
- Onion 2 medium
- Garlic 8-10
- Ginger 1/2 inch
- Tomato 2 medium
- Green cardamom 2
- Black cardamom 1
- Mace 2-3 strands
- Cinnamon 1/2 inch
- Black Pepper Corns 7-8
- Bay leaves 2
- Cumin Seeds 1/2 tsp
- cloves 2
- Garam masala powder 1/2 tsp
- Dhania powder 1tsp
- Haldi 1/4 tsp
- Red Chili Powder as per taste
- Salt
- Mustard oil 3 tbsp
- Asafoetida less than 1/4 tsp
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Instructions
- Soak rajma for 4 hours. Make a thick paste of onion ginger garlic & whole spices[ cardamoms mace cinnamon cumin peppercorns cloves ] leaving bay leaf.Add little water if needed but should not be runny. Finally chop tomatoes.
- Heat a pressure cooker. Add mustard oil & bring it to smoking point. add asafoetida and quickly add the masala paste.Mix well. let it cook on slow flame for 3-4 min. Add tpmatoes.
- Add salt. Once the tomatoes are mushy add red chili powder. cook for 1 min then add dhania & haldi powder.Mix well. Cook until the masala starts leaving the sides.Keep stirring in between
- Add soaked rajma. Mix well. Add 3 cups of water.Close the pressure cooker. Bring 1 whistle on high flame & 2 whistles on slow to medium flame. Switch off the flame. wait for pressure to release
- Mix Garam masala powder. Serve hot with rice
Notes
- Wash soaked rajma before adding it to the masala. Sometimes rajma leave its color.
- If the masala is cooked on high flame it will give you a raw flavor in the dish. If you want to cook on high flame increase the quantity of oil.
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