This is so simple to make that there won’t be a single soul who wouldn’t know how to make it. I like to keep it simple and easy without much masalas and I personally hate to put rajma masala. This is typically my weekend dish.
| INGREDIENTS | |
| Rajma (Kashmiri) | |
| Onion (sliced) | 2 (Medium) |
| Tomato (Chopped) | 4 (Medium) |
| Ginger | 1” piece |
| Green Chilli | 1 |
| Oil | 3 tbsp |
| Jeera | 1 tsp |
| Hing | A generous pinch |
| Kasoori Methi | 2 tbsp |
| Coriander Powder | 2 tsp |
| Red Chilli Powder | 2 tsp |
| Turmeric Powder | 1 tsp |
| Salt | To taste |
| Cooking Soda | 1 tsp |
| Fresh Coriander Leaves | For garnishing |
METHOD
- Soak Rajma (I use Kashmiri rajma for its deep colour) overnight / for 8 hrs. Pressure cook it with soda bi carb and salt for 3 whistles and then simmer it for another 20 minutes.
- Heat oil in a kadai and stir fry onion till golden brown. Add in tomatoes, green chilli and ginger. Sauté for about 10 minutes. Remove from fire and let it cool and then grind it to a smooth paste
- Now, heat oil in a pressure cooker, crackle jeera and hing. Pour in the ground paste and add kasoori methi, stir fry for 5 minutes. Add all the dry masalas and cook till oil separates.
- Add cooked rajma and water as per requirement and mix well. Close the lid and let it the rajma and masala blend together. Remove from fire after 1 whistle.
- Garnish with fresh coriander leaves and serve hot with rice or chapatti.
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