Ingredients

• Rajma – 1 cup
• Finely chopped onion – 1 large
• Tomato – 1 medium
• Ginger garlic paste – 1 tsp
• Green chilies – 3-4
• Red Chili Powder – 1 tsp
• Coriander powder – 1 tsp
• Turmeric powder- 1/4 tsp
• Garam masala powder – 1/4 tsp
• Finely chopped Coriander leaves – 2 tbsp
• Oil – 3 tbsp
• Salt – as required

Method

• Soak Rajma overnight, wash and pressure cook (add 4-5 cups of water) for about 3-4 whistles on high flame and then on low flame for an hour. Strain the rajma and keep it aside.
• Heat oil in a pan . Fry chopped onions till golden brown. Add ginger garlic paste and chilies and fry well.
• Roughly chop the tomato and grind. Cook until the masala separates from oil.
• Add salt , turmeric powder and mix well.
• Add the Rajma , red chili powder, coriander powder and garam masala powder and mix well.
• Now add the stock and cook until a thick gravy is formed.
• Garnish with coriander leaves.
• Best served with basmati rice. You can also serve it with zeera rice or rotis.