Name: Rajma Masala recipe by Tamali Rakshit at BetterButter
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: Rajma 250 gms; 2 large onions chopped; 1 tbsp ginger paste; 1 TBSP GARLIC PASTE; 2-3 green chillies paste; 2 large chopped tomatoes; Turmeric powder 1/2 tsp; Red chilli powder 1/2 tsp; Cumin powder 1 tsp; Coriander powder 3 tsp; Garam masala powder 1/2 tsp; Sugar 1 & 1/2 tsp (optional); Salt according to taste; Kasuri methi 1 tsp; FRESH CREAM 2 TBSP; Butter 1 tbsp; Refine oil 3 tbsp; For Tempering :; Cumin seeds 1/2 tsp

ABOUT Rajma Masala RECIPE

My mom is an excellent cook. This recipe is one of my mom's specialities. This delicious and easy rajma masala recipe good to serve with naan, roti, chapathi, plain rice or jeera rice.

Ingredients Serving: 4

Rajma 250 gms
2 large onions chopped
1 tbsp ginger paste
1 TBSP GARLIC PASTE
2-3 green chillies paste
2 large chopped tomatoes
Turmeric powder 1/2 tsp
Red chilli powder 1/2 tsp
Cumin powder 1 tsp
Coriander powder 3 tsp
Garam masala powder 1/2 tsp
Sugar 1 & 1/2 tsp (optional)
Salt according to taste
Kasuri methi 1 tsp
FRESH CREAM 2 TBSP
Butter 1 tbsp
Refine oil 3 tbsp
For Tempering :
Cumin seeds 1/2 tsp

Instructions

Wash and soak the rajma for atleast 8-9 hours or overnight with sufficient water. Next day rinse it well in running water.
Add enough water to cover the top of rajma and add 1 tsp salt to the water. Pressure cook for 2 whistles on medium flame.
Remove the cooker from fire. When the pressure drops, uncover the pressure cooker and separate the rajma from it's stock.
Now heat oil in a pan and add cumin seeds, wait for a few seconds.
Then add chopped onions and fry till golden brown.
Next add ginger-garlic-chilli paste and saute till the raw smell goes away.
Add chopped tomatoes, salt and turmeric powder.
Cook covered for 3-4 minutes in medium flame, till the tomatoes turns mushy.
Now add cumin powder, coriander powder, red chilli powder, garam masala powder, salt, sugar and 1/3 cups of water. Cook on medium to high flame till they start releasing oil from sides.
Now add boiled rajma to the masala. Cook on medium flame for 4-5 minutes.
Next add the rajma stock and salt (as required), cook for 30 seconds on high flame.
Now add crushed kasuri methi and fresh cream, stir and mix with the gravy.
Cook covered on medium flame for 1-2 minutes or till the gravy is thickened.
Finally add the butter and turn off the heat.
Serve the rajma masala with steamed rice.

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