Ingredients
Rajma - 250 gms (soak overnight and pressure cook with salt and water)
Cinnamon sticks - 1 in
Cloves - 5-6 nos
Bay leaves - 2-3 nos
Onion - 3 nos (finely chopped)
Ginger paste - 1 tbsp
Garlic paste - 1 tsp
Tomatoes - 3 nos (pureed)
Red chilli powder - 3 tsp
Coriander powder - 2 tsp
Cumin powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 2 tsp
Salt
Oil
Coriander leaves - 2 tbsp (finely chopped)
Preparation Method
Rajma - 250 gms (soak overnight and pressure cook with salt and water)
Cinnamon sticks - 1 in
Cloves - 5-6 nos
Bay leaves - 2-3 nos
Onion - 3 nos (finely chopped)
Ginger paste - 1 tbsp
Garlic paste - 1 tsp
Tomatoes - 3 nos (pureed)
Red chilli powder - 3 tsp
Coriander powder - 2 tsp
Cumin powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 2 tsp
Salt
Oil
Coriander leaves - 2 tbsp (finely chopped)
Preparation Method
- Heat oil in a pan. Add bay leaves, cloves and cinnamon sticks
- Add onion and dry in low-heat until translucent
- Add ginger and garlic paste and continue frying until onion is light brown
- Add tomato puree and continue to cook until water evaporates
- Add coriander powder, cumin powder, red chili powder, turmeric powder and cook till the oil separates from the masala
- Add rajma and cook for a few minutes
- Adjust salt and add garam masala powder
- Lower the heat and simmer until masala smell goes away
- Garnish with corainder leaves
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