Punjabi Rajma Masala Curry

Wash and Soak rajma in water overnight. Pressure cook till 7 minutes after first whistle. Let pressure releases automatically

Grind tomatoes and make puree and keep aside.

Heat oil in a wok. Add cumin seeds and when cumin seeds splutter put finely chopped onions and fry till golden brown colour.

Add ginger and garlic paste and chopped green chilli and saute for 1 minute.

Add tomato puree and all dry masale and mix well and cook on low flame till oil leaves the karahi.

Now add boiled rajma with its stock and mix. Give it a boil. Cover it with a lid and cook on low flame till it turn thick.

Adjust the consistency of curry by adding water if required.

Serve hot with chapatti or rice garnished with chopped coriander leaves.