Rajma Curry

Wash and soak rajma in enough water for 6 to 8 hrs or overnight. Pressure cook rajma adding salt for 3 whistles. Let it cool down completely. In a pan heat oil on medium flame. Add sliced onions and saute till it turns golden brown in colour stirring continuously.

Remove on a paper napkin and let it cool down. Once cooled grind it to a fine paste adding water. In same pan add 1 tsp oil. Add ginger garlic paste and saute for a minute. Add tomato puree and salt. Mix and cook for 6 to 7 mins. Add turmeric powder, red chilli powder, dhania jeera powder, mix well and add onion paste. Mix well and further cook for 10 to 12 mins stirring occasionally. Add steamed rajma along with water. Mix and add water to adjust the consistency.

Cook for 15 to 20 mins stirring occasionally. Add salt (if required), garam masala, kasuri methi, chopped fresh green coriander leaves, mix and cook for a minute. Switch off the flame. Authentic Punjabi Rajma is ready to serve. Serve hot with steamed rice, roti or paratha. Enjoy !!