~ By Yummy Food world
Ingredients
| Char Gharey Rajma | 500 gm |
| Ginger- Garlic paste | 1 tbsp |
| Onion (medium sized) | 2 nos. |
| Tomato | 2 to 3 (pureed) |
| Desi ghee or Oil | 2 tbsp |
| Cardamom, cinnamon, star anise (optional) | 2 – 3 nos. |
| Turmeric | 1/2 tsp |
| Red chili powder | 1 tsp |
| Curry Powder | 1 tbsp |
| Cumin Powder (optional) | 1 tbsp |
| Salt as per taste |
How to cook Rajma?
- Cook pre soaked Rajma in a pressure cooker. Add a little salt, cardamom, cinnamon stick and star anise (optional) and stir. Salt makes Rajma cook faster.
- Add water at least 2 inches above Rajma.
- Put the lid on and leave it to cook for 6-7 whistles in medium flame.
- Turn off the heat and let the steam release naturally. Rajma should be soft to pinch and not overcooked.
Gravy
- Heat a pan and add ghee or oil. Make sure the flame is low to make gravy.
- Fry chopped onion in it and stir cook it for 2-3 minutes.
- Add garlic ginger paste to it along with turmeric and stir cook the mixture.
- Now add tomato puree to it and mix well. Cook until ghee or oil separates from the masala.
- Add cumin powder, curry powder, salt to taste and red chili powder and mix well.
- Once the gravy is cooked, add cooked Rajma to the mixture and stir well. If gravy looks dry, add a splash of hot water. Turn off the heat and cover it.
- Nepali style simple Rajma gravy is ready to eat. Serve it with roti or rice and enjoy!
