Rajma masala recipe is an exotic dish that originated from the Indian subcontinent which its known for its rich flavor and alluring aroma.
To make rajma masala recipe, Soak rajma and urad dhal over night or at least for eight hours approximately.
Pressure cook the rajma for four to five whistles until it becomes soft
Heat oil in a wok and saute the jeera seeds, grated ginger and minced garlic.
Tip in a pinch of asafoetida and two green chilies and stir in.
Toss over the onions and stir until translucent and drop in the diced tomatoes and let them soften.
Now add the Kashmiri red chili powder, rajma masala along with the required salt and with one or two pinches of turmeric.
Stir in and pop the lid on. Let it cook for a while.
After two minutes, just open the lid and add in the cooked rajma and stir everything well while adding two to three cups of water.
Close the lid on and let it cook in high medium flame for about ten minutes approximately
When it turns aromatic, open the lid and tip in a spoon of amchur powder and give a good stir.
Finally, give a nice mash with a ladle th to get a soft mushy gravy and wait until you get the desired consistency.
At last, garnish it with a dollop of butter and scatter over some lush green coriander leaves.
Serve this delicious gravy hot with Basmathi rice or roti, with onion rings and raitha accompanied by a sizzling masala chai.
Serving Size 100 g
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.