Rajma Masala - Nishit Patil
Ingredients: 250 Grms Rajma Beans, Onion, Tomatoes, Ginger-Garlic paste and Green Chillies, Spices – Cumin Seeds, Red Chilli Powder, turmeric powder, Garam masala, salt, Oil or butter.
Soak about 250 grams of rajma beans in enough water overnight or for about 10 hrs. Drain the soaked water after that. Clean the Rajma beans with fresh water and leave it aside after draining the water.
Chop an onion, two large tomatoes, one spoon of Ginger Garlic paste and a green chili.
Add Rajma Beans, chopped onions, tomatoes, ginger, garlic and green chilies in a big covered Pan or a pressure cooker. Add the spices – one spoon of cumin seeds, red chili powder, Garam masala, and half spoon of turmeric powder and salt. Add about 500 ml of water and stir thoroughly. Add 3-4 spoons of Vegetable Oil or Butter and stir once more thoroughly.
Cover the cooking pan and cook it for about 40-45 mins. If you are using a Pressure cooker cook it for about 10-12 whistles. Close the flame/Gas. Allow it to settle for about 15 mins.
Then open the lid and check if the Beans have become soft/cooked completely. If not add 100-150 ml of water and cook it for 15 minutes or about 3-4 whistles.
Ensure that the Rajma is cooked well and simmer the gravy until it becomes little thick.
Add Salt and more masala if required.
Garnish the Rajma Masala with Coriander leaves and serve it with Parathas/Roti/White bread or plain Rice.
Ingredients: 250 Grms Rajma Beans, Onion, Tomatoes, Ginger-Garlic paste and Green Chillies, Spices – Cumin Seeds, Red Chilli Powder, turmeric powder, Garam masala, salt, Oil or butter.
Soak about 250 grams of rajma beans in enough water overnight or for about 10 hrs. Drain the soaked water after that. Clean the Rajma beans with fresh water and leave it aside after draining the water.
Chop an onion, two large tomatoes, one spoon of Ginger Garlic paste and a green chili.
Add Rajma Beans, chopped onions, tomatoes, ginger, garlic and green chilies in a big covered Pan or a pressure cooker. Add the spices – one spoon of cumin seeds, red chili powder, Garam masala, and half spoon of turmeric powder and salt. Add about 500 ml of water and stir thoroughly. Add 3-4 spoons of Vegetable Oil or Butter and stir once more thoroughly.
Cover the cooking pan and cook it for about 40-45 mins. If you are using a Pressure cooker cook it for about 10-12 whistles. Close the flame/Gas. Allow it to settle for about 15 mins.
Then open the lid and check if the Beans have become soft/cooked completely. If not add 100-150 ml of water and cook it for 15 minutes or about 3-4 whistles.
Ensure that the Rajma is cooked well and simmer the gravy until it becomes little thick.
Add Salt and more masala if required.
Garnish the Rajma Masala with Coriander leaves and serve it with Parathas/Roti/White bread or plain Rice.
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