I have eaten rajma Masala only once or twice at the restaurant, but never quite mastered the technique like they serve there. I have made it plenty of times but it never tasted like restaurant style!
Today’s recipe turned out so perfect!
Ingredients
- 1 cup rajma washed and soaked overnight
- Boiled until soft , remove 2 tablespoon aside and purée fine or coarse
- 2 small size onions roughly chopped and purée d along with little ginger and 1 big clove or garlic
- 1 big tomatoe purée d
- 2 table spoon oil
- 2 table spoon ghee
- 1 teaspoon Kashmiri red chilli powder
- 1 table spoon chole/chana masala
- 1/4 teaspoon chat masala
- Salt as per taste
how to make this recipe :
- In a kadai add 2 tablespoon oil add red chilli powder without burning it stir in for a min then add onion ginger garlic paste and sauté till raw aroma goes away
- Add all the spices and stir nicely
- Then add tomatoe purée along with ghee and stir, sauté nicely till the oil starts leaving its edges
- Once done, add rajma and purée, add water it the consistency is too thick , mix nicely, simmer for 10min And serve hot with rice!
