Chick Pea and Rajma Masala Recipe

By | Published | Curries and Gravies | One Comment

Chickpeas/Kabuli Chana – 1 cup, soaked in water for 8 hours or overnight
Rajma – 1 cup, soaked in water for overnight
Ginger – 2 tsp, grated
Garlic – 2 tsp, grated
Onion – 1 cup, chopped
Tomato – 1 cup, grated
Green Chillies – 2, sliced
Turmeric Powder – 1/2 tsp
Coriander Powder – 1 tblsp
Cumin Powder – 1 tblsp
Red Chilli Powder – 1/2 tsp G
arama Masala Powder – 1/2 tsp
Coriander Leaves – 2 tblsp
Ginger – 1/2 inch piece, julienned
Vegetable Oil – 2 tblsp
Salt as per taste

1. Cook the chana and rajma in pressure cooker till soft and set aside.
2. In 2 tblsp hot oil fry onions till pink.
3. Add grated garlic and ginger.
4. Cook for 2 minutes in low heat.
5. Add grated tomatoes, coriander powder, cumin powder, turmeric powder and chilli powder.
6. Saute over low heat till the oil separates.
7. Make a paste out of the 3/4th of chickpeas and rajma
7. Add the paste and remaining chickpeas and rajma, 1 to 2 cups of water, salt and half of the coriander leaves.
8. Simmer uncovered until the liquid has been absorbed.
9. Add a pinch of garam masala.
10. Sprinkle the remaining garam masala, coriander leaves and shredded ginger.
11. Serve hot.

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