Prep Time: 15 Min
– Rajma – 1.5 cup – Oil – 1 tbsp – Bay leaves – 2 – Green cardamom – 2 – Black cardamom – 1 – Cinnamon stick – 1 – Cloves – 2 – Salt – Water – 3 cup – Green chillies, – 2-3 – Garlic cloves- 8-10 – Ginger – 1.5 inch – Tomato – 3
Cook Time: 15 Min
– Coriander stem – Pepper corns – 4-5 – Cumin seed – Oil – 2 tbsp – Cumin seeds – 1 tsp – Onion paste – 3 – Kashmiri red chilli powder – 2 tsp – Turmeric powder – 1/2 tsp – Coriander powder – 2 tsp – Garam masala – 1 pinch – Ginger julienne – Butter – 1 tbsp – Ghee – Kasoori methi – 1 tsp – Split green chilli – 2 – Coriander
To make the perfect Rajma Masala, take 1.5 cups of Rajma and soak it for 7-8 hours.
Next step: place a cooker on flame, add one tablespoon of oil, and heat well on medium flame. Next step: add two bay leaves, two crushed green cardamoms, one crushed black cardamom, one cinnamon stick, and two cloves, and roast a little.
Next step: add soaked Rajma (drain the excess water before adding) and roast well for two minutes. Next step: add one teaspoon of salt and 3 cups of water, close the lid, and cook on high flame until a whistle.
After a whistle, cook on a low flame for 10–12 minutes. After 10–12 minutes, remove the lid and check the Rajma.
Next step: take a grinding jar, add 2-3 green chillies, 8–10 garlic cloves, 1.5 inches of ginger, three tomatoes, and a coriander stem. Next step: add 4-5 peppercorns, a few cumin seeds, a little boiled Rajma, and make a fine paste.
Next step: place a Kadhai on the flame, add two tablespoons of oil, and heat well. After the oil is hot, add one teaspoon of cumin seeds, a coarse paste of 3 onions, and roast well.
After the onion turns golden, add the prepared paste, a little hot water, and salt per taste, mix well; and cook for 3–4 minutes with a closed lid.
After 3–4 minutes, remove the lid, add 2 tsp of Kashmiri red chilli powder, 1/2 tsp of turmeric powder, 2 tsp of coriander powder, and a little water. Mix and roast well with the closed lid. After 2 minutes, add the boiled Rajma and mix everything well.
Next step: close the lid and cook well for 3–4 minutes. After 3–4 minutes, remove the lid, add one pinch of garam masala and ginger juliennes, and mix well.
Next step: place a pan on the flame, add one tablespoon of butter, a little ghee, and heat well. After the butter melts, add 1 tsp of Kasoori methi and 2-3 split green chillies.
Next step: pour the tempering on the Rajma, garnish it with chopped coriander and cover the lid for 2 minutes. Now your perfect Rajma Masala is completely ready, and you can enjoy it.