Name: Gujarati rajma special recipe by naga saraswathi at BetterButter
Prep time: 240 min
Cook time: 40 min
Total time: 280 min
Yield: 6
Ingredients: 250 gms rajma (red kidney beans); 1 tbsp oil; 2 medium sliced onions finely sliced; 3 medium sized tomatoes made into a puree; ¼ tsp turmeric powder; 1 tbsp rajma masala powder; 2 green cardamoms; 2 small cinnamon sticks; 2-3 green chillies; 1 tbsp ginger garlic paste; 1 tsp roasted cumin seeds powder; 1 tsp roasted coriander seeds powder; Salt - to taste; 1 tsp red chilli powder

Ingredients Serving: 6

250 gms rajma (red kidney beans)
1 tbsp oil
2 medium sliced onions finely sliced
3 medium sized tomatoes made into a puree
¼ tsp turmeric powder
1 tbsp rajma masala powder
2 green cardamoms
2 small cinnamon sticks
2-3 green chillies
1 tbsp ginger garlic paste
1 tsp roasted cumin seeds powder
1 tsp roasted coriander seeds powder
Salt - to taste
1 tsp red chilli powder

Instructions

Firstly, wash rajma and soak rajma in enough water for about 8 hours or soak it overnight. When we start making the curry, pressure cook rajma by adding enough water for about 8 - 10 whistles in a pressure cooker and rest it aside
In a separate cooking pot, heat it, add oil, add cinnamon sticks, bay leaves, cardamoms and saute well. Add sliced onions and fry till slight golden brown, add slit green chillies.
Add ginger garlic paste and saute well to get rid of raw smell. Add tomato puree and cook the puree for about 2-3 minutes on low flame
Add salt, red chilli powder, turmeric powder, cumin seeds powder, coriander seeds powder, rajma masala powder. Mix everything well and cook the whole masala on sim flame until the masala is cooked well or oil appears at the sides
Add pressure cooked rajma along with its stock into the cooked masala and cook for about 10-15 minutes so that the masala gets into the rajma. Add little water if required.

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