Saturday, February 10, 2007


250 grams
Salt 1 tsp
Cumin seeds
1 tsp
Onion paste3 tbsp
Ginger-garlic paste1 tsp
Curd1 tbsp
Tomato puree
2 tbsp
Coriander Powder
2 tsp
Fenugreek Leaves (Kassori Methi)
1 tsp
Turmeric Powder
1/2 tsp
Red chilli powder
as per taste
Vegeatble oil1.5 tbsp
Water1 ltr.

1.Soak rajma in water overnight.
2.Pressure cook rajma until tender.
3.Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste.
4.Heat oil in a pan. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
5.Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
6.Add water enough to make thick gravy. Bring the gravy to boil.
7.Add cooked rajma (along with the water in which it was cooked). Stir well and cook over medium heat for 5-7 minutes.
 Garnish with chopped green coriander leaves and serve hot.

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