Rajma Curry

The receipe was given by my collegue at work, Rita. She brought Rajma chawal for lunch one day and I totally flipped for it. Thanks a lot to her for sharing the receipe, though I have tried to make it as close to what the receipe says, I maintain that it still is not the same as hers. Anyways, my quest for the perfect rajma continues.

1 cup rajma beans
2 medium onions, finely chopped
6 to 8 garlics pods
2 green chilies
1 tsp ginger garlic paste
½ teaspoon haldi
1 tsp chili powder
2 tsp dhania jeera powder
1 tsp. garam masala
2 medium sized tomatoes, chopped
Oil
Salt to taste

Method:
1. Wash the rajma seeds and soak in water overnight. Then pressure cook for 30 minutes. Don’t keep in the cooker for too long else they will become soft.
2. Finely chop onions, garlic, ginger and green chillies. Heat oil in a pan, fry the same.and let it brown.
3. When the onions are nearly brown, put in a teaspoon of garam masala and let it brown with the onions and garlic
4. Once the onions are browned, put in all the masalas (turmeric, chilli powder, dhania powders and let it getl golden brown. (Keep the stove on low else the masala will burn)
5. Now add chopped tomatoes and fry for another 10 minutes or until the tomatoes are tender.
6. Add boiled rajma and salt to the tomato mixture and allow to cook for 5 to 10 minutes.
7. Eat with plain white rice or parathas…