Punjabi Rajma Masala

Instructions

• Take rajma in cooker and cook on medium heat until 7 whistles. Never cook rajma on high heat.
• Take onion, garlic cloves and ginger. Blend in blender to make smooth puree.
• Do not add any water while blending. Try to blending without using any water.
• Heat up oil in a pan. When oil is enough hot, add cumin seeds and let them sizzle up.
• Add ground masala. Fry masala on medium high heat for 7-8 minutes until it gets light golden color.
• Add tomato puree, garam masala, red chili powder, coriander powder and amchur powder.
• Mix well and cook masala on medium high heat for 5-6 minutes until spices release oil.
• Add cooked rajma, water and salt. Mix well.
• Cover and cook on medium high heat for another 5-6 minutes.
• Remove the lid and mix well again.
• Turn off the gas and add finely chopped coriander leaves for garnishing.
• Rajma masala is already.
• Rajma masala goes well with plain boiled rice.
• It goes well with paratha, fulka, chapatti or roti.