View attachment 163617 Ingredients: 1 cup of dry Rajma 1 tbsp butter + 1 tbsp oil 2 large onions 1" fresh ginger and 2 large Garlic (ground to paste) 1/2 cup Tomato puree 2 tbsp plain yogurt or sour cream 1/2 tsp chilly powder 1/4 tsp turmeric powder 1 tbsp Coriander seeds powder, 1/2 tbsp Cumin seeds powder, 1/2 tsp Garam masala Aromatics to garnish: 1/4 tsp Cardamom pd, a pinch of Nutmeg gratings Coriander leaves to garnish. To make Rajma masala: 1. Soak Beans over night, cook in the pressure cooker with some water until soft but whole, not mushy. Set aside. 2. Slice onions and slightly saute in 1/2 tsp oil until half done. 3. When onion is cooler, grind in the blender to coarse paste. Set aside. 4. Heat a deep dish, add butter+oil, heat. Add ground onion,salt and turmeric, stir for 5-10 mins on medium heat. Add ginger-garlic paste, stir for 2 mins. 5. Add all the dry spices, mix well. Pour in Tomato puree,let it cook until you see it thicken and shiny on top for 5-8mins. Now add the cooked Rajma. Adjust the salt and chilly powder. 6. Turn down the heat to low, add yogurt and mix well, simmer for 15mins. 7. Add all the aromatic powder, minced coriander leaves and mix well. Serve hot. This Rajma masala tastes best with Chapathi, Dosa, rice, ghee rice, pulav atc.