Rajmah Masala

Boil rajmah. I have boiled rajmah in a pressure cooker with sufficient water. Make sure you have enough water for gravy. I kept it for 7-8 mins after the first whistle. I think a total of 15-16 whistles blew. I have noticed that the Rajmah I get in Dubai takes a little longer to boil. It may take lesser time for you to boil the rajmah so keep a close eye.

Grind the onions, ginger and garlic together in a mixer grinder. I prefer to use the pulse button for making a coarse paste. It looks like finely chopped onions.

Heat oil in a kadhai. Add the bay leaves, cinnamon, cardamom, and cloves. Within a few seconds you will get a nice aroma of these ingredients. Now add the onion paste and saute until light brown. I prefer to cook the onion paste on medium to low heat to ensure the paste cooks evenly and it does not burn.

Alternatively, make a paste of the tomato, chilly and mint leaves. I have again used the pulse button of the mixer grinder.

Once the onion paste is cooked and the raw flavours are gone add the tomato paste.

Cover and cook on low heat until the oil separates.

Add salt, turmeric powder, red chilly powder, cumin powder, coriander powder, rajmah masala, and garam masala powder. Place the kasoori methi between your palms to crush it and then add it to the gravy.

Cook for 2-3 mins.

Remove from heat and add this gravy to the rajmah that is there in the pressure cooker.

Mix well and pressure cook for another 2-3 whistles.

Once the cooker cools take out the rajmah masala in a serving bowl and garnish with chopped coriander leaves.

Tips!

I like to refrigerate the kasoori methi so it is easier to crush it using your palms.

I cook Rajmah in a non stick pan so much oil is not required for cooking but if you find that the onion paste is sticking to the pan then add another tbsp of oil.

If you see that the gravy is very thick then add little water to get the right consistency.