You have to be a visionary & soak Rajma a night before in warm water.
3-4 Sophisticated eaters OR 2 Bukhads 🙂
- 1 Big onion – I used 2 small ones
- 1 Big Red Tomato – I used 2 small ones
- 6-7 garlic cloves
- 1 chunk of Ginger
- Mustard Oil – 5-6 teaspoon – Yes this smelly stinky oil
- 2-3 teaspoon red chili powder – feel free to adjust the spice level.
- 1/4 teaspoon turmeric – this is just to enhance color
- Asafoetida – heeng – 1 pinch
- dry ginger powder 2 teaspoons.
- Fennel Powder – 2 teaspoon – You can skip this, it is must when a Kashmiri is cooking 😉
- Shahi Jeera (Cumin) seeds – 1 teaspoon – I used poorer version 🙁
- Black Cardamon – 1-2 – don’t skip this, it adds beautiful flavor and taste to the curry.
- Salt – Swad Anusar – well start will 1.5 teaspoon & keep adjusting at a later stage.
PLEASE DONT USE ANY READYMADE RAJMA MASALA
DO ALL YOUR COOKING ON MEDIUM FLAME ONLY
To start with
- Pressure cook rajma with tomatoes & peeled Onions and 1 big chunk of slightly crushed ginger and Salt to 3-4 whistles.
- Let the pressure drop naturally, try not to act smart by forcibly cooling cooker under running water.
- Discard the ginger. Separate tomatoes & onions from beans.
- Take 1/2 cup boiled beans on a plate and make a coarse paste out of it. You can use a spoon, I was messy and used my hand.
- Heat Pan and add oil to it. Let the mustard oil cook to its smoking point, else everything will smell yucky and the entire recipe will be spoiled.
- When the oil is hot add these ingredients sequentially in a gap of 30 seconds – Asifodeta (heeng), Cumin Seeds ( Jeera), Slightly crushed Black Cardamom, finely crushed garlic.
- Cook for a minute till the rawness of garlic goes away.
- Add boiled onions & tomatoes and cook for 2-3 minutes.
- Now add all the remaining dry spices to it.
- Cook till it is all mushy and oil separates from masala – You have to be patient here ;).
- Now add mashed beans to this. Cook for some more time till the masala looks perfect.
- Add remaining Rajma, Don’t discard the water – Add it too to the pan.
- Let the Rajma boil, Adjust salt – Don’t add any dry spices post this step – It will spoil the taste.
- Add some finely chopped cilantro for that extra freshness.
- Enjoy with some steamed rice, Well I love it even with some wheat or Tandoori Rotis.