Rajma Recipe
Prep Time: 10 mins
Cooking Time: 40-45 mins

Rajma was not very Indian till it was brought down by Portuguese & Spanish travellers around 16th Century. And finally when it came we accepted it and made it very Indian.

For the recipe, we can divide it into 3 parts:
0:00 - Preparing the Rajma
0:48 - ⁠Preparing the gravy
1:31 - ⁠Final assemble
4:14 - Chutney Recipe
4:47 - Dhaba Style Onion
4:59 - Plating

Ingredients:
- 1 Cup Rajma (good for 2 people)
- ⁠Khada Masla : Taj Patta, Badi Ilaichi & Dalchini / Cinamon
- ⁠3 medium size red onions
- ⁠4 tomato purée
- ⁠3-4 tbsp oil
- ⁠Ginger Garlic Paste : 3 sp
- ⁠Chopped Coriander: 1/2 Cup

- Masala
- ⁠Salt - 2 tbsp
- ⁠Dhaniya Powder - 1 tbsp
- ⁠Jeera Powder - 1 tbsp
- ⁠Red Chilli Powder - 1/2 tbsp
- ⁠Degi mirch powder - 1/2 tbsp
- ⁠Garam Masala -1/2 tbsp

Method:
- Soak the Rajma for good 8-10 hours / overnight. Pressure cook them for 7-8 whistles.
- Fry the onion till golden and make the paste. Remove the oil.
- ⁠In the same oil flavour it with khada masala and add purée with onion paste. Cook them till everything is well done and oil gets separated
- ⁠now add rajma with water and let it boil for a min. Once boiling cook it on medium heat for 20-25 mins.
- ⁠Garnish them with a pinch of garam masala and chopped coriander. Your Rajma is done !


Chutney Recipe:
- Dhaniya / Corriander
- ⁠Onion
- ⁠Gud / Jaggery
- ⁠Green Chilli
- ⁠Imli
- ⁠Salt
- ⁠2 ice cube to maintain the colour

Grind all these ingredients into a fine chutney


Serve hot with rice and dhaba style onions. Hope you enjoy it.
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