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Punjabi

RAJMA  MASALA

By Neha Mathur

Wash 1 cup of rajma with water and soak it in water for 6-8 hours or overnight. Pressure cook it with salt and water until it becomes soft. 

STEP 1

Heat oil in a pan. Add crushed cloves, whole green cardamoms, and cinnamon stick.

STEP 2

Add finely chopped onions and fry until they turn light brown in colour.

STEP 3

Now add ginger garlic paste and cook for 10 minutes. Add chopped tomatoes and canned tomato puree and cook for a minute.

STEP 4

Add coriander powder, turmeric powder, Kashmiri red chilli powder, cumin powder, dry mango powder, and garam masala powder and fry for 10-12 seconds.

STEP 5

Add ½ cup water and cook until the oil starts to separate on the sides of the pan.

STEP 6

Now add the cooked rajma along with the water in which it was cooked and reduce the heat to low. Cook for 10-15 minutes.

STEP 7

Add 2 tablespoon chopped cilantro and serve hot.

STEP 8

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YOUR RAJMA MASALA IS READY!

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Rajma Masala will last in the refrigerator for 3 to 4 days in an air-tight container. Reheat it in a pan or microwave until nice and warm. Add some water while reheating to adjust the consistency.

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