Ingredients:
1 Cup Rajmah
2 Inch Ginger
Salt to taste
2.5 cups water
7-8 medium sized Garlic cloves
1 Medium sized onion
2 Green chillis
3 small tomatoes
2 Tbsp Olive Oil
½ Tsp Clarified Butter (Ghee)
½ Tsp whole Cumin seeds
1 Tsp Red chilli Powder (Degi)
½ Tsp Turmeric Powder
1 Tsp Kitchen King or Meat Masala ( MDH)
1 Tsp Garam Masala
Salt to Taste
Fresh Coriander Leaves
Method
1.
Soak Rajmah overnight in water. Clean Rajmah in
the morning.
2.
Transfer Rajmah into a Pressure Cooker. Add long
slices of ginger(half of the total, rest of the ginger will be used in the
gravy) and salt to taste. Add 2.5 cups of water. Boil Rajmah for 45 minutes in
the Pressure Cooker or till they are soft and the water in Rajmah is thick.
3.
Cut onions into long slices.
4.
Crush the Garlic, Ginger, and Green chillies in
morter and Pestle.
5.
Puree the tomatoes using blender.
6.
Take another pot. Add 2 Tbsp Olive Oil in the
pot.
7.
Keep the heat medium. When the oil is warm, add
Cumin seeds.
8.
When the cumin seeds start crackling, add
Ginger,Garlic, chilli crush.
9.
About 20 seconds fry it and then add Onion
slices.
10.
Fry onions on medium heat till they just start
turning into light golden colour.
11.
Add turmeric. Fry it for 10 seconds to take away
the raw taste of Turmeric.
12.
Add Tomato Puree. Mix it. And Salt for the
gravy.
13.
Add Red Chilli powder, Kitchen King Masala, and
salt.
14.
Fry the tomatoes at medium heat until the water
in the puree is completely evaporated and you start seeing the oil bubbles in
the mixture.
15.
Add Boiled Rajmah along with the water.
16.
Crush a few beans to make thick gravy.
17.
Boil at medium to low heat for 5 to 10 minutes.
18.
Add clarified butter when The curry is boiling.
19.
Add Garam Masala and switch off the heat.
20.
Cover it properly for at least one hour for the
favours to seep in.
21.
Garnish with fresh Coriander leaves.
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