Although we see a lot of use of Rajma in Mexican & Italian recipes but Rajma is an Indian bean. It is originated here in India.In northern part of India it is considered as a royal bean as its recipes are widely made in wedding functions & also at home when we want to feed our best to some special guests.Even this rajma curry is made when sometimes we don’t want to eat our regular dal chawal roti sabzi meal. Try this easy everyday rajma curry recipe..
- Rajma[Soaked Overnight] : 100gm
- Onion Paste : 1tbsp
- Garlic Paste : 1tsp
- Tomato Finally Chopped : 2-3 tbsp
- Ginger Finally Chopped : 1/4tsp
- Turmeric Powder : 1/4tsp
- Coriander Powder : 1/2tsp
- Red Chili Powder : As per taste
- Garam Masala Powder : 1/2 tsp
- Bay Leaf : 1
- Black Cardomom : 1
- Green Cardomom : 2
- Dal Chini [Cinnamon]: 1/2 inch
- Javitri [Mace]: 1/2 inch
- Black Pepper Corn : 8-10
- Nutmeg Powder [jaifal]: a pinch
- Asafoetida : a pinch
- Mustard oil: 1tbsp
- Salt to taste
In a pressure cooker heat oil & add asafoetida,bay leaf, both cardomoms,cinnamon ,mace & pepper corn.Stir & cook for 30 sec.
Add onion & garlic paste.Cook for 1 min.Add tomatoes , red chili powder & ginger.Cook for 1 min . Now add all the dry spices along with 2 tbsp water.Add salt too.Cook until masala starts leaving the sides.
Mix soaked rajma to it & cook for 3-4 min.Add 2cups of water to it . Close the lid of pressure cooker . Let 1 whistle come on high flame & then 3 whistles on slow flame.Your rajma is ready to serve with white rice.
If you are not using pressure cooker & cooking it in a pan double the quantity of water. Bring it to boil on high flame & cook on medium flame for 15-20 min.