0 RAJMA

Rajma is a great source for Iron. Making it in a gravy form called Rajma or Rajma Masala tastes great and goes well with chapathis/rotis/parathas. If you wish to have thick gravy you can always increase by adding more onion and tomatoes accordingly.


Rajma - 1 cup( can use light or dark coloured)
Onion - 1 large or 2 medium chopped fine
Tomato - 2 chopped fine or tomato paste 1 1/2 tbsp
Ginger garlic paste - 1 tbsp
Chilli powder - 1 tbsp
Dhaniya powder - 3/4 tbsp
Garam masala powder - 3/4 tbsp
Cream - 2 tbsp or cashew paste( soak few cashews and then make a paste)
Salt as needed
Oil - 2 tbsp
Butter - 1 tbsp( optional use)
Spices - Jeera/cumin seeds, cardamom, clove and cinnamon( mixed all few)


Soak rajma overnight and pressure cook in a pressure pan adding water just enough for immersing and cook for 3 whistles or until soft n firm..keep aside.


Heat oil in a pan and add all the spices( cinnamon, clove, cardamom, cumin seeds)...once they start to splutter up add onions and fry till golden brown...next add ginger garlic paste and saute for a minute...then add tomatoes or tomato paste ... fry well to mash and cook till pulpy( if using paste mix well for a minute) ... next add all the powders and mix once ... immediately add the cooked rajma and salt( add some water ...it all depends on the gravy thickness that you want)...finally add cream and butter or cashew paste( for additional taste) and cook for 3 - 4 minutes...goes well with chapathis/parathas.