250 gms rajma
2 large onions finely chopped or grated
2 large tomatoes puree
2 tbsp of ginger-garlic paste
2 bay leaves
3-4 black or green cardamom
2 tsp of coriander powder
1 tsp of roasted cumin powder
1/4 tsp of turmeric powder
1 tsp of garam masala powder
1 tsp of kashmiri red chilli powder
2 slit green chillies
Salt to taste
2 tbsp oil
1 tbsp dried fenugreek leaves
- Soak rajma in water for overnight. Pressure cook the soaked rajma in 1 cup water and 1/2 tsp of salt.
- Separate the boiled rajma and leftover liquor and keep it aside.
- Heat oil in a pan. Add the bay leaves and cardamom. Let it infuse.
- Add the grated onion and fry on medium heat until light golden color.
- Add the ginger-garlic paste and saute for 3-4 minutes.
- Now add the tomato puree and slit green chillies. Cook this mixture for 7-8 minutes until the raw flavor of tomatoes are gone.
- Once tomatoes are cooked add coriander powder, cumin powder, chilli powder, turmeric powder, garam masala powder and salt. Saute till spices are well cooked and oil starts appearing from the corners.
- Now add the boiled rajma and leftover liquor and mix it well.
- Cover and cook for 10 minutes on medium flame. Keep stirring on regular intervals.
- Mash some of the rajmas from back of the spoon.
- Crush the dried fenugreek leaves and add in rajma.
- Let it simmer for 5 minutes and serve.
Note: I prefer my Rajma to cook till they become soft enough to melt in the mouth. To make this dish little rich you can mix 1 tbsp of cream at the end, before switching off the flame.