Tilted Brush Stroke
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.
Heat oil in a pan. Add crushed cloves, whole green cardamoms, and cinnamon stick.
Add finely chopped onions and fry until they turn light brown in colour.
Now add ginger garlic paste and cook for 10 minutes. Add chopped tomatoes and canned tomato puree and cook for a minute.
Add coriander powder, turmeric powder, Kashmiri red chilli powder, cumin powder, dry mango powder, and garam masala powder and fry for 10-12 seconds.
Add ½ cup water and cook until the oil starts to separate on the sides of the pan.
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.
Add 2 tablespoon chopped cilantro and serve hot.
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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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