INGREDIENTS
300g rajma, soaked overnight
2medium onions, grated
3glasses water
1teaspoon ginger
1teaspoon garlic paste
2tomatoes, chopped
1teaspoon red chili powder
1teaspoon turmeric powder
2bay leaves
1teaspoon garam masala, to garnish
2teaspoons cilantro, cut fine to garnish
salt
DIRECTIONS
- Put rajma in a cooker.
- Add in all the other ingredients except cilantro and garam masala.
- Add water.
- Put on the cooker on the gas.
- After one whistle, cook on slow flame for 30 minutes.
- Remove and see if the rajma is tender.
- Mix well to make a thick gravy.
- Put into a serving dish.
- Garnish with cilantro and garam masala.
- Serve immediately with hot rotis.
