Ingredients
1 cup rajma
1 cup chopped onion
3 medium tomatoes
1 cup cilantro or coriander
1 teaspoon garam masala
1 teaspoon ginger paste
1 teaspoon garlic paste
2 green chili
2 teaspoon chana masala (I used MDH chana masala..it contains coriander and cumin powder)
3 tablespoon yogurt
chili powder for taste
1 teaspoon cumin seeds
5 pinches asafoetida
salt for taste
2 tablespoon oil
Method
Pressure cook rajma with 1/2 teaspoon salt till it is soft. Drain out the excess water. In a pan add oil, asafoetida, turmeric, cumin seeds. Fry for a minute. Add ginger-garlic paste and finely chopped green chilies and fry for another minute. Add chopped onion and fry till transparent. Add chopped tomatoes and cook till the tomatoes are soft. Add the chole masala and coriander powder and mix well. Gently crush the paste with a masher. Add rajma and cook well till the masala is well absorbed. Add 2 cups of water, yogurt, salt, chili powder, cilantro. Mash with a masher again; this time to crush some of the rajma beans. This will result in a thicker gravy. Cook for around 20 minutes till a desired consistency of gravy is reached. Garnish with garam masala.
Preparation time: 1 hour
Serves: 3-4
