INGREDIANTS :

rajma (kidney beans)- 200 gms
cumin seeds - 1/2 tsp
onions ( pyaj) (medium-sized and chopped ) - 3 nos.
fresh tomato (tamatar) puree - 1 cup
ginger (adrak) paste - 1 tblsp
green chillies (chopped)- 3-4 nos.
cumin seeds powder (jeera powder) - 1 tsp
coriander powder (dhania powder) - 1/2 tsp
red chilli (lal mirch) powder -1 tsp
salt (namak) - to taste
oil (tel) - 2 tblsp
curd (dahi) - 1/4 cup
green coriander leaves (dhania patta) (chopped)- 2 tblsp

HOW TO MAKE RAJMA RASMISA :

• Pick, wash and soak the rajma overnight.

• Boil the soaked rajma till well cooked.

• Heat oil, add cumin seeds.

• When it crackles, add chopped onions.

• Boil. Cover and cook on low heat till it is reduced to a saucy consistency.

• Saute it till light golden brown in colour.

• Add ginger paste and garlic paste and sauté it.

• Saute it till light golden brown in colour.

• Now add the green chillies, cumin seeds powder, coriander powder, red chilli powder, curd and salt.

• Saute it till light golden brown in colour.

• Cook the masala for 5-6 minutes.

• Add the rajma, mix it well and add half a cup of water.

• Cook it for another 15- 20 minutes.

• Garnish with green coriander leaves.