Ingredients
Method
Boiling rajma:
1. Soak rajma overnight.
2. Next day, drain the soaking water.
3. Add rajma to the pressure cooker with 2 cups of water.
4. Cook on a medium flame for till 5–6 whistles.
5. Let the pressure release naturally while making the gravy.
Gravy:
6. Heat oil in a kadhai.
7. Add cumin seeds, cardamom, cloves and bay leaf.
8. When the cumin seeds start spluttering, add grated onions.
9. Cook the onion for 2–3 minutes.
10. Add ginger garlic paste.
11. Cook the mixture for 10-12 minutes on a low flame.
12. When the onions turn golden brown, add tomato puree, chilli coriander powder, powder, turmeric and salt.
13. Sauté on a high flame for 1–2 minutes.
14. Reduce the flame.
15. Partially cover and cook for 8–10 minutes.
Preparing the dish:
16. Add the cooked rajma (with the water it was boiled in).
17. Add one more cup of water to the pan.
18. Mix well.
19. Simmer gently for 10 minutes or longer till the gravy thickens.
Tempering:
20. Heat ghee.
21. Add cumin seeds, garlic and ginger.
22. Sauté for 1–2 minutes.
23. Add kasuri methi and garam masala.
24. Turn off the flame.
25. Pour this mixture all over hot rajma.
26. Garnish with fresh coriander.
27. Serve hot!