Rajma Masala

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Hi! Foodies!!
Rajma is a all time favourite in my house.
You can say it's a Sunday favourite, as it is kind of heavy. This is mainly a punjabi dish but loved all over India.
The main trick in making rajma lies in boiling the rajma. For that you have to soak overnight. Or you can use fresh rajma or kidney beans which is available in winter.
Enjoy your winters with this wonderful recipe. It tastes better with plain steamed rice or jeera rice.
Happy cooking!

Ingredients:
1. Rajma or Kidney Beans: 21/2 cups
2. Onions: 4 nos
3. Tomatoes: 5 nos
4. Bay leaf: 2 leaves
5. Cumin powder: 1 tsp
6. Coriander powder: 2 tsp
7. Red chilli powder: 1 tsp
8. Rajma masala powder: 1 tsp
9. Fresh cream: 1tbsp
10. Ginger garlic paste: 1 tbsp
11. Oil: 4 tbsps
12. Butter: 1 tbsps
13. Fresh coriander leaves: 1 tbsp
14. Salt to taste.

 Preparation:
Finely chop the onions and Tomatoes.
Pressure cook the rajma till soft.
Make a paste with 2 tbsp of the cooked rajma.

 Procedure:
1. Take oil in a pan. Put the cumin seeds
2. Put the onions and bay leaves. Sauté
    Fry till the onions turn pink
3. Add in the chopped tomatoes.
4. Put all the powdered masalas and fry
    till the oil separates sepa the pan.
5. Add the cooked rajma and the rajma 
    Paste.
6. Adjust the seasoning. Add a blob of 
   butter and serve with plain steamed 
    rice or jeera rice.

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