Ingredients

• 250 gm- pink rajma
• 2 - medium sized onions, finely chopped
• 3 - green chillies, finely chopped
• 8 cloves - garlic, crushed
• 3 - green cardamoms, peeled and coarsely ground
• 1 - black cardamom, peeled and coarsely ground
• 3 - cloves
• 1 stick - cinnamon
• 2 - bay leaves
• 1 tsp - ghee
• 2 tbsp - ghee
• 3 - medium sized tomatoes (made into puree)
• 1 tsp - ginger paste
• 1 tsp - red chilli powder
• Sufficient water - to boil the rajma
• Coriander leaves - a few sprigs, to garnish
• Salt.

How to Make Spicy Rajma

• Wash and soak the rajma in sufficient water overnight.
• In a pressure cooker boil the rajma along with water, onions, green chillies, garlic, cardamoms, cloves, cinnamon, bay leaves, 1 tsp ghee and salt.
• After one whistle, simmer for 30 minutes or till the rajma is done. Keep aside.
• In a small kadai, lightly heat 2 tbsp ghee.
• Add the tomato puree and ginger paste.
• Saute on a low flame for 8 to 10 minutes.
• Add red chilli powder and some salt.
• Saute till oil separates.
• Add the tomato mixture to the boiled rajma and mix well.
• Add some water according to the consistency required.
• Simmer for 8 to 10 minutes.
• Garnish with coriander leaves.
• Serve.