Name: Raftaar Wala Rajma recipe by Neelam Pandey Joshi at BetterButter
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 5
Ingredients: Rajma Chitra 1/2 kg; Water as required; Namak as required; Choti elaichi 4 buds; Baby Onions 10-12; Tomatoes 7 big; Garlic 11 buds; Oil 4 tbsp; Jeera 1 tbsp; Hing 1/2 tsp; Haldi powder 1 tsp; Dhania powder 2 tsp; Lal mirch powder 1 tsp

Ingredients Serving: 5

Rajma Chitra 1/2 kg
Water as required
Namak as required
Choti elaichi 4 buds
Baby Onions 10-12
Tomatoes 7 big
Garlic 11 buds
Oil 4 tbsp
Jeera 1 tbsp
Hing 1/2 tsp
Haldi powder 1 tsp
Dhania powder 2 tsp
Lal mirch powder 1 tsp

Instructions

Take a pressure cooker add Rajma, enough water to boil with salt and elaichi. Let it whistle for 15 minutes. After 15 minutes simmer the flame and let it whistle thrice. Let it cools down itself.
In between, wash cut and chop onions, tomatoes and garlic. Blend all in a mixer.
Now take a wide wok. Add oil and when it slightly heated add jeera and hing.
Now pour the paste from the mixer and add all dry ingredients to it. Let it cook and stir occasionally.
Add boiled Rajma from cooker to the wok and let it boil for a few minutes.
Rajma in Raftaar is ready. Serve with chapati or steamed rice.

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