Mar 7, 2008


Rajma & jeera rice would be an ideal meal during the lazy Sunday afternoon. But couldn't wait till Sunday to make rajma. We'd it with chapati instead of jeera rice for brunch today.

Ingredients: -
2 cups boiled rajma
1 large onion chopped finely
2 medium sized potatoes
2 green chillies, cut lengthwise
1 small tin tomato paste or tomato puree
1 tsp ginger-garlic paste
1/2 tsp of turmeric
1/2 tsp rajma masala
1 tsp garam masala
one small cinnamon stick
2-3 cloves

Method: -
1. Microwave the potatoes with the skin & cut it into pieces after they are cooked.
2. Heat 1 tbsp of butter in a pan & to this add onions, cinnamon stick, cloves & chilies.
3. Saute till the you get a pleasant aroma.
4. Add ginger-garlic paste & saute for 3-5 minutes to remove the raw smell of the onions.
5. Add all the masalas & fry for a minute.
6. Add tomato puree & salt. Add little water to get the required consistency.
7. Grind the mixture in a mixer.
8. Pour the masala paste into the pan & cook on low flame.
9. Add rajma & potatoes & mix well. Add fresh cream or thick curds to increase the thickness of the gravy.
10. Garnish with raw onions, coriander & if required fresh lime juice.

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