Spicy Rajma

Recipe by
Total Time:
12.75 hours
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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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.

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