Geethu's Kitchen - Geethu's Rajma

Ingredients

1. 1.5 - 2 cups Rajma
2. 1.5 - 2 tsp salt
3. 1/4 tsp hing
4. 1/2 tsp haldi
5. 2 bay leaves
6. 4 cloves
7. I big elaichi
8. 1 big piece dalchini
9. 1 tsp jeera
10. 1 large onion, chopped
11. Puree: I can diced tomatoes, 6 green chillis, 5 cloves garlic, 2 inch ginger
12. 2 tsp dhania powder
13. 1 tsp aamchur
14. 1 flat tsp jeera powder
15. 1 tbsp Everest/ MDH Rajma masala
16. 1/2 tsp garam masala
17. Chopped cilantro

Method:

1. Soak rajma overnight or for 12 hours.
2. Pressure cook with salt and haldi for 25 minutes
3. Heat oil, add hing
4. Add jeera, bay leaves, cloves, big elaichi and dalchini
5. Add chopped onion.and fry till brown
6. Add tomato puree mix
7. Fry till paste thickens; add dhania, aamchur, jeera and Rajma masalas
8. Fry for 5 minutes until paste thickens
9. Add back to pressure cooker, and cook until steam comes. Switch off
10. After fully depressurized, open and garnish with chopped cilantro and garam masala