Geethu's Kitchen - Edit Recipe: Rajma
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Author
--select--
Geethu
Mummy
Padma
Paru
Ambu
Unni
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Ingredients
1.5 - 2 cups Rajma 1.5 - 2 tsp salt 1/4 tsp hing 1/2 tsp haldi 2 bay leaves 4 cloves I big elaichi 1 big piece dalchini 1 tsp jeera 1 large onion, chopped Puree: I can diced tomatoes, 6 green chillis, 5 cloves garlic, 2 inch ginger 2 tsp dhania powder 1 tsp aamchur 1 flat tsp jeera powder 1 tbsp Everest/ MDH Rajma masala 1/2 tsp garam masala Chopped cilantro
Steps
Soak rajma overnight or for 12 hours. Pressure cook with salt and haldi for 25 minutes Heat oil, add hing Add jeera, bay leaves, cloves, big elaichi and dalchini Add chopped onion.and fry till brown Add tomato puree mix Fry till paste thickens; add dhania, aamchur, jeera and Rajma masalas Fry for 5 minutes until paste thickens Add back to pressure cooker, and cook until steam comes. Switch off After fully depressurized, open and garnish with chopped cilantro and garam masala
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