Ingredients (Serves 5 - 6)
- Rajma - 1.5 cup, dried
- Onion - 1 medium, finely chopped
- Tomato - 2 medium, (Chop them roughly and grind in a mixer)
- Ginger - 1.5 inch, finely chopped
- Garlic - 4-5 cloves, finely chopped
- Green chilly - 1, slit
- Turmeric powder - 1/4 tsp
- Chilly powder - 1 tsp
- Coriander powder - 2 tsp
- Garam masala powder - 1/2 tsp
- Cumin seeds - 1/4 tsp
- Kasoori methi/dried fenugreek leaves - 1/2 tsp
- Oil - 1.5 tbsp
- Butter - 2 tsp
- Fresh cream / milk/half and half - 2 tbsp (I didn’t add it. You can add it for an extra taste.)
- Cilantro - To garnish
Method
1. Wash and soak the rajma in enough water for at least 8 hrs. Pressure cook with enough water and little salt, for 1 whistle or until soft.
2. Heat 1.5 tbsp oil in a deep pan and splutter cumins. Add chopped onions, finely chopped ginger-garlic, little salt and saute until lightly browned. Add turmeric powder, chilly powder, coriander powder and garam masala powder. Saute until oil separates. Now add the pureed tomato. Cook for a few minutes until oil starts separating. Now add the cooked rajma along with the water in which it was cooked. Bring it to a boil. Taste-check for salt. Adjust the gravy according to your required consistency. Cook covered for 15 - 20 minutes at low heat until it reaches a thick, creamy consistency. Sprinkle kasoori methi, add 2 - 3 tsp butter and 2 tbsp fresh cream. Mix well and cover with a lid for at least 20 minutes to lock the flavors. Garnish with cilantro and serve with rice / chapatis.
