Chef's Style Rajma Masala
by Chef Swaminatha Sharma
Posted on 24/11/2017
Soak Rajma Masala overnight and Pressure cook adding half salt, with 4 whistles and keep ready. In a Kadai add Butter and sizzle cumin seeds and add 2 nos finely chopped onions and 2 slitted green chilles. Saute well until colour changes. Now add 3 tsp of Kasuri Methi. Mix well. Add finely chopped Tomato, 1/w tsp turmeric powder, 1 tsp Chilly Powder, 1 tsp Garam Masala Powder, 1 tsp of Coriander Powder and 1 tsp of Jeera powder and mix well. Once tomatoes are cooked, Mash it into fine paste and add salt as required and add 1 cup of Fresh Cow's Milk and cook in medium flame. After 3 mins, remove lid and add the cooked Rajma, adjust salt and water and cook again for 3 to 5 mins in medium flame. Once cooked, remove and add 1 tsp of butter again and mix well. For extra spicyness, in a kadai add 1 tsp of ghee, and add 1/2 tsp of garam masala and Aaharam Red Chilly Powder, and mix with the masala. Remove from flame, garnish with finely chopped Coriander leaves and serve hot with Batura, Roti / Butter Naan of your choice.
Your Special Chef's Style Rajma Masala is ready.
Please note.. This is Rajma Masala and not Gravy. Gravy contains Ginger Garlic Paste. This masala contains only Garam masala added and the spicyness can be adjusted with the adding of Butter and Milk to it... Please make at home and get us your feedback. Thank you all.