Ingredients
- Rajma (kidney beans) – 1 cup (soaked overnight)
- Water – for pressure cooking
- Oil or ghee – 2–3 tbsp
- Cumin seeds – 1 tsp
- Bay leaf – 1
- Onion – 2 medium (finely chopped)
- Tomato – 2 medium (pureed or grated)
- Green chilli – 1 (slit)
- Ginger-garlic paste – 1 tbsp
- Turmeric powder – ½ tsp
- Red chilli powder – 1 tsp
- Coriander powder – 1.5 tsp
- Garam masala – 1 tsp (Sarv Shresht Garam Masala )
- Kasuri methi – 1 tsp (optional)
- Salt – to taste
- Fresh coriander – chopped (for garnish)
Combine & Simmer
- Add boiled rajma to the masala.Pour saved rajma water to adjust gravy consistency.
2. Add garam masala & kasuri methi (crushed).
3. Simmer for 15–20 mins on low flame (stir occasionally).
Finishing Touch
-
Garnish with chopped coriander.
-
Optional: Add 1 tbsp butter or cream for richness.