Rajma Curry
Rajma Curry
Description
A delicious curry with just the right amount of spice & creaminess!
For the masala paste:
For the Masala Paste:
For the curry:
Method:
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For the masala paste:
Dry roast coriander seeds, cumin seeds, red chillies, cinnamon, peppercorns, cloves. Cool & grind along with remaining ingredients to smooth paste. Add little water as required to ease in blending process.
-
For the gravy:
Soak the rajma for at least 6 hours or overnight. Drain water and pressure cook on medium flame for 6 whistles or till cooked. Take about a ladleful of cooked rajma & grind in mixer till smooth & set aside.
Heat ghee in a saucepan. Add the paste and fry well till cooked/ starts to leave oil & sides.
Add the cooked rajma along with required stock, salt, ground rajma. Bring to boil, simmer for 10-15 mins. Add jaggery powder, garam masala, simmer 2-3 mins.
Garnish with coriander leaves.
Note
- Can use the same base gravy to make chole masala or mixed beans gravy as well.
- Adjust spice level as per your taste.
- Adding some ground rajma is what gives the curry the creaminess with the addition of cashew or cream. If you want a thin gravy then skip adding rajma paste.
