- Preparation time
- 5 mins
- Cooking time
- 15 mins
- 4 people
- Meal course
- Entrée/Main Course
- Posted by
- Posted on
- November 10, 2016
A delicious and healthy gravy that can go well with Chappatis / Rice
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Shravanthi is a graphic designer, photographer, cook, blogger and a mother with keen interest in health and wellness. Her creative side always keeps her on her toes.
- Wash and soak rajma overnight in double quantity water. (for 1 cup rajma, 2 cups water)
- Grind onions and tomatoes into fine paste
- Heat oil in cooker. Saute cumin till it sizzles
- Add ginger garlic paste and saute for about a minute
- Add onion-tomato paste and fry till the raw smell goes away
- Add red chilli powder, coriander powder, cumin powder, dry mango powder and mix well. Let it fry till oil separates
- Add rajma and mix well. Fry for about a minute.
- Add just enough water to cover the rajma in the cooker (do not use too much water as the gravy tends to become very thin). Add salt.
- Close the cooker and let it pressure cook for 5-6 whistles.
- Once the cooker cools, check if the rajma beans are cooked well. It should be soft.
- (Please note: If rajma is not cooked well, then pressure cook for a couple of whistles more.)
- Once the Rajma is cooked well, cook the gravy (uncovered) for 5 to 10 mins on low flame till the gravy reaches the desired consistency
- Sprinkle coriander leaves and serve hot with chappatis / hot rice