Rajmma Masala :

Total cooking time : 25 to 30 mins . Servers for 4


This is an ideal dish for chapatti or rice..

I used to do this 2 different ways . 1. My method 2. General method

Here goes My method :

Mine is not a time consuming .. No grinding .. Though it tastes good . Ideal for busy life .

Ingredients :
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Rajma soaked for 6 hrs and pressure cooked or Canned rajma 200 gms
1 medium size onion thinly sliced
2 spoons of tomato puree
1 inch ginger chopped
1 clove garlic minced
1 spoon of garam masala
1 ½ spoon of oil

Mathod :
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In a pan Sauté the onion till golden brown add ginger and garlic fry for 2 mins .. Add the puree into it and pour 2 tumblers of wait .. Let it cook till it becomes thick gravy . Meanwhile mash the rajma (don’t make it into a paste ,just a squeeze is enough ) .. Add it into the gravy ,add salt .. Bring it to a boil .. Garnish it with coriander.


General Method:
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Soak rajma in water overnight.. Pressure cook rajma until tender. Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste. Heat oil in a pan. Add the paste and fry on medium heat until golden brown. Till the oil separates from the gravy .Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes. Add water enough to make thick gravy. Bring the gravy to boil.
Add cooked rajma and little milk (say ¼ cup). Stir well and cook over medium heat for 5-7 minutes.
Garnish with chopped green coriander leaves and serve hot.