How to Make Yummy Rajma Curry

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Before you jump to Rajma Curry recipe, you may want to read this short interesting healthy tips about Goodies that give You Vitality.

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You will not have to look far to find a wide range of healthy snacks that can be easily prepared. Being healthy and balanced doesnt really need to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to rajma curry recipe. You can cook rajma curry using 17 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Rajma Curry:

  1. You need 1 Cup of Rajma.
  2. Get 1/2 tsp of Cumin seed.
  3. Prepare 1 of Big onion chopped.
  4. Get 2 of Tomatoes chopped.
  5. Take 2 of Green Chilies.
  6. Provide 1 tsp of Ginger garlic paste.
  7. Take 1/2 tsp of Turmeric powder.
  8. Prepare 1 tsp of Chilli Powder.
  9. Prepare 1 tsp of Coriander powder.
  10. Take 1/2 tsp of cumin powder.
  11. Provide 1 tsp of Rajma Masala (Store bought).
  12. Use 1/2 Tsp of Garam Masala.
  13. Get to taste of Salt.
  14. Provide 1/2 tsp of Kasuri Methi.
  15. Use 2/3 Tbs of Cream.
  16. Use leaves of Coriander.
  17. Get leaves of Curry.

Instructions to make Rajma Curry:

  1. First soak the rajma over night and pressure cook with some salt for 5/6 whistle till soft. Keep it aside.
  2. In a pan add some oil add cumin seed then add onion sauté well. Then add ginger garlic paste sauté till raw smell goes..
  3. Then add all dry spices turmeric powder,chilli powder,coriander powder,cumin powder,rajma masala and salt cook for while in low flame..
  4. Add tomatoes and cook till soft then add cream and cook for 5 min like below pic all the spice everything had to mix well..
  5. Then add kasuri methi and then cooked rajma with water and cook well. This stage i put back the masala with rajma in pressure cooker and cooked for two more whistle. This is to rajma get really mixed well with spices and it’s more tasty trust me..
  6. Then cooked down how much consistency you want and garnish with garam masala and curry leaves. Garnish with julienne ginger and some onions. Serve hot with rice or roti.

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