Rajma recipe

A lot of people have been asking me for the Rajma recipe. Here goes.

Ingredients

Vegetables
Rajma (1 cup)
Onions (2 small/1 big)
Tomatoes (2 small/1 big)
Ginger garlic paste (1 tsp)
Spices
Jeera (1 tsp)
Jeera powder (1 tsp)
Asafetida/Hing (1 pinch). This is optional.
Turmeric powder (1/2 tsp)
Coriander powder (1 tsp)
Rajma masala (1 tsp)
Garam masala (1 tsp)
Chilli powder ( to taste)
Salt (to taste)
Amchur powder (optional) - to taste
Kasuri methi (1 tsp)

Others
Butter - 1 tsp
Oil - 2 tbsp

Procedure

1. Wash and soak the Rajma in water overnight (6-8 hours)
2. Cook the Rajma in a pressure cooker. After the first whistle, lower the flame, and cook for around 30 minutes. Don't discard the water (broth).
3. Heat around 2 tablespoons of oil in a wok (Kadai)
4. Add 1tsp jeera (cumin seeds)
5. After the seeds stop spluttering, add a pinch of hing (asafetida). This is optional. Hing cuts down the gas that the beans generate.
6. Add finely chopped onions (2 small onions, or one big onion), ginger-garlic paste (1 tsp), and stir till the onions are golden brown in color.
7. Add finely chopped tomatoes, and mix well. The oil should separate from the tomatoes.
8. In a bowl, add a little water. To the water, add 1 tsp coriander powder, 1 tsp rajma powder, 1/2 tsp turmeric, 1/2 tsp jeera powder, chilli powder (to taste), 1/2 tsp amchur powder (optional)
9. Add this mixture to the wok (kadai). The water prevents the masala from getting burnt.
10. Add rajma with the water (broth), and mix well.
11. Add salt to taste, and 1 tsp sugar (optional).
12. Add 1 tsp of butter.
13. Crush Kasuri methi (1 tsp) and add to the rajma.
14. Cover and cook on low for 15 minutes to let the masala cook well.
15. Taste the broth and adjust the salt/spice as required.
16. Remove from flame, and garnish with chopped coriander and garam masala