Prep Time: 15 minutes | Cook Time: 60 minutes | Total Time: 75 minutes
Course: main | Servings: 8
Difficulty level: easy
Ingredients
For cooking rajma
- 220 g Jammu Rajma, soaked overnight
- 900 ml Water, for pressure cooking
- 7 g Salt, to season
For the gravy
- 10 ml Cow Ghee, optional, replace with oil for vegan
- 10 ml Sunflower oil, for sauté
- 2 g Cumin seed / jeera, whole seeds
- 180 g Onion, finely chopped
- 10 g Ginger, fresh, grated
- 10 g Garlic, grated
- 300 g Tomato, hybrid, raw, pureed
- 1 g Turmeric / haldi, powder
- 6 g Coriander seeds - whole / ground, powder
- 2 g Cumin seed / jeera, powder
- 2 g Dried chillies, powder
- 2 g Garam Masala, powder
For serving
- 5 g Coriander leaves, finely shopped
Instructions:
Cooking the rajma
- Pressure cook soaked rajma with water and salt until fully tender. Lightly mash a spoonful to thicken.
Making the gravy
- Heat oil, add cumin seeds. Add onions and cook until golden. Add ginger and garlic and cook 1 minute.
- Add tomato puree and cook until thick, glossy and reduced.
- Add turmeric, coriander powder, cumin powder and chilli powder. Cook 1 minute. Add cooked rajma and hot water as needed.
- Simmer 20 to 30 minutes until gravy clings well. Add garam masala and rest 10 minutes before serving.
Serving guidance
- Garnish with finely chopped fresh coriander
Nutrition (Per Serving)
Calories: 175 kcal | Protein: 8.6 g | Carbohydrates: 23.4 g | Fat: 4.5 g | Fiber: 8.7 g