A North Indian Punjabi style Rajma in a very simple way. You can enjoy the spicy and tangy rajma with steamed rice or jeera rice.
1 cup Rajma soaked for 6-8 hours or overnight
1 cup chopped onion
1 cup chopped tomato
2 green chili chopped
2 tsp homemade garlic ginger paste
1/4 cup chopped fresh coriander
1/2 cup beaten curd
1 tsp cumin seeds
1 and 1/2 tsp red chili powder
1 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp garam masala
2 tsp salt or to taste
2 tbsp oil
Boil rajma and use same water, add 1+1/2 tsp salt. Take
7-8 whistles on medium flame.
Heat oil in a wok and crackle the cumin seeds.
Add ginger garlic paste and cook for 2 minutes.
Add green chili.
Add onion and cook it for 3-4 minutes.
Add red chili powder, coriander powder, turmeric powder
and reaming salt.
Cook for 5-6 minutes on low flame or until it leaves oil.
Add tomato and cook it till it become soft.
Add 2 tbsp water and cook on low flame.
10. Now add beaten
curd and mix well.