MDH RAJMAH 100G

Store in dry place

Ingredients:

• 1 cup black kidney beans (rajma), soaked overnight and cooked until tender
• 2 tablespoons oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 2 teaspoons ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1-2 teaspoons red chili powder (adjust according to your spice preference)
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

• Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.

• Add chopped onions and sauté until golden brown.

• Add ginger-garlic paste and sauté for a minute until the raw smell disappears.

• Add pureed tomatoes, coriander powder, turmeric powder, red chili powder, and salt. Cook the masala until the oil starts to separate from it.

• Add the cooked black kidney beans (rajma) to the masala and mix well.

• Add water to achieve the desired consistency of the curry. Bring it to a boil, then simmer for 15-20 minutes to let the flavors meld together.

• Add garam masala and stir well. Adjust salt and spices if needed.

• For extra spice, you can add more red chili powder or even a finely chopped green chili.

• Garnish with fresh coriander leaves.

• Serve the spicy Rajma Masala hot with rice or Indian bread like naan or roti.

This version of Rajma Masala packs a punch with its spicy kick, perfect for those who enjoy a bit of heat in their meals.