A north Indian delicacy which steals your heart with all the richness. It is a wholesome meal for an ideal Sunday lunch. It goes well with pulavs, jeera rice, roti or naan and even with plain cooked basmati rice. As any recipe goes you can make this one too in a few ways. The recipe that I'm to post now is an easier version and more of a home cooked style than, a restaurant one. The tricky part here is to perfectly cook the rajma. There are a few tips you can use to make this mouth watering dish. 1. It is one difficult bean and takes a lot of time to cook so I always soak it overnight preferably in warm water and cook it in a pressure cooker.
2. Selecting the right bean is also a crucial part. Light coloured ones take less time to cook.
3. Also check the date of packing. Older beans takes more time to cook.
Hope these tips help you. Do try this recipe and post your comments.
- Rajma - 1 cup
- Onion - 2 (chopped)
- Tomato - 3-4 (chopped)
- Ginger-garlic-green chilli paste - 1 tbsp
- Cinnamon- 1 inch stick
- Cloves - 4
- Cardamom - 4
- Star anise - 2
- Kasoori methi - 1 tbsp
- Turmeric powder - 1/2 TSP
- Chilli powder - 2-3 tbsp
- Dhaniya powder - 1 tbsp
- Garam masala - 1 tsp
- Oil/butter - 2 tbsp
- Salt - to taste
- Soak rajma the previous day overnight. Soak it in warm water.
- Next day wash it well and pressure cook in enough water for 5-6 whistles. Perfectly cooked beans will mash when pressed with fingers. If not, cook for some more time.
- Drain the rajma and keep the stock water for the gravy.
- Now heat oil / butter in a kadai ( I used 1 tbsp of each). Add the whole garam masala (cinnamon, cloves, cardamom, star anise and kasoori methi). You can also add mace flowers. They add great flavour. Since I didn't have that I added kasoori methi. Saute them for few seconds.
- Add onions followed by ginger-garlic-green chilli paste. Saute until the raw smell goes and onions become translucent.
- Now add the tomatoes. You can also puree them and add.
- Next turmeric powder, chilli powder, dhaniya powder and garam masala. Mix well.
- Add salt and sprinkle some stock water if dry. Cook until the tomatoes are mushy.
- Add the cooked rajma along with the remaining stock. Dont throw in all the beans. Take a handfull and put it in a mixer. Now add this mashed rajma to the gravy. This helps in thickenning of your gravy. Cover and cook in slow flame for 10 minutes.
- Garnish with coriander leaves. You can also add a tsp of butter for extra richness.