Rajma Masala

Por Your Food Lab · 360 min

Ingredientes

Modo de preparo

1. Soak the rajma overnight or for 6-8 hours, then drain, and wash well.
2. Pressure cook the rajma with the whole spices, salt and water (1 inch above the rajma): one whistle on high, then 2-3 whistles on medium.
3. Turn off the heat and let the pressure release naturally. Check that the rajma is cooked; if not, pressure cook for 1 more whistle.
4. Discard the whole spices and set the cooked rajma aside.
5. Grind the onions into a paste. Blend the tomatoes, garlic, ginger and green chilli into a fine puree.
6. Heat the ghee and oil in a kadhai over high heat. Add the cumin seeds and onion paste and cook until golden brown, adding splashes of hot water if it sticks.
7. Lower the heat, add the turmeric, Kashmiri chilli, coriander powder, cumin powder, dry mango powder, black salt and a splash of water, and cook for 1-2 minutes.
8. Add the tomato puree and salt and cook for 10-12 minutes until the ghee separates and the masala is crumbly, adding hot water if it dries out.
9. Add the cooked rajma and simmer for 6-8 minutes until semi-thick, mashing some rajma to thicken the gravy.
10. Dry roast the kasuri methi, crush it by hand and add it to the gravy. Heat ghee in a pan and add it to the rajma with yellow chilli powder, ginger julienne, green chilli, garam masala and fresh coriander, and stir well.

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