Rajma Masaledar

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 1 cup - Rajma (dry) soaked overnight in plenty of water.
  • 1 cup - chopped tomatoes
  • 1 capsicum chopped
  • 1 stalk curry leaves
  • 1 tbsp - coriander leaves finely chopped
  • 2 green chillies slit lengthwise
  • 1/4 cup - coconut scraped finely
  • 1 tsp - red chilli powder
  • 1 tsp - coriander seed powder
  • 1/4 tsp - turmeric powder
  • 1/4 tsp - Garam Masala powder
  • 1/2 tsp - Sambhar Masala powder
  • 3-4 pinches asafoetida
  • salt to taste
  • 1 lemon
  • 1/2 tsp - cumin seeds
  • 1 tbsp - Ghee
  • 2 tbsp - oil

How to Make Rajma Masaledar

  • Wash and pressure cook Rajma in plenty of water, till very tender (at least 6 whistles).
  • Drain, wash with clean water, keep aside.
  • Grind 2 tbsp cooked Rajma with 1/2 cup water in a mixie.
  • Heat oil in a pan, add cumin seeds and asafoetida, allow to splutter.
  • Add coconut, stir fry for a minute.
  • Add capsicum, curry leaves, tomatoes, stir fry for 2 minutes.
  • Add all dry Masala powder, stir for a minute.
  • Add boiled Rajma, 1 cup water, salt, cook for 3-4 minutes after boil resumes.
  • Add ground Rajma, stir and cook till gravy is thick not watery.
  • Add lemon juice, Ghee. Stir and remove into serving dish.
  • Garnish with chopped coriander.
  • Serve hot with steamed rice or Naans, etc

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