Ingredients
Rajma 1 cup
Medium size onions 4
Medium size tomatoes 3
Red chilly powder 1 teaspoon
Garam masala powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Ginger garlic paste 1 teaspoon
Green chilly paste 1 teaspoon
Oil 2 tbsp
Milk 1 1/2 cup
Salt to taste Corriander leaves to garnish
Method:
1. Soak rajma in boiled water for about 45 minutes.
2. Pressure cook rajma with salt, red chilly powder, garam masala powder turmeric powder & salt till done.
3. In a karahi take oil fry onions till they turn into golden brown, add finely chopped tomatoes & let it cook. Keep aside.
4. When cool grind this onion & tomato mixture to smooth paste.
5. Add this paste to the cooked rajma with the green chilly paste, ginger garlic paste & milk.
6. Simmer it to about 15 minutes.
7. Garnish it with lots of corriander leaves. It tastes great with chappatis & pooris.
Rajma 1 cup
Medium size onions 4
Medium size tomatoes 3
Red chilly powder 1 teaspoon
Garam masala powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Ginger garlic paste 1 teaspoon
Green chilly paste 1 teaspoon
Oil 2 tbsp
Milk 1 1/2 cup
Salt to taste Corriander leaves to garnish
Method:
1. Soak rajma in boiled water for about 45 minutes.
2. Pressure cook rajma with salt, red chilly powder, garam masala powder turmeric powder & salt till done.
3. In a karahi take oil fry onions till they turn into golden brown, add finely chopped tomatoes & let it cook. Keep aside.
4. When cool grind this onion & tomato mixture to smooth paste.
5. Add this paste to the cooked rajma with the green chilly paste, ginger garlic paste & milk.
6. Simmer it to about 15 minutes.
7. Garnish it with lots of corriander leaves. It tastes great with chappatis & pooris.
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