2 cloves Garlic - pounded using a mortar and pestle
2 inch Ginger - finely chopped
2 Tomatoes - pureed
1/2 teaspoon Turmeric powder (Haldi)
2 teaspoon Coriander Powder (Dhania)
1 teaspoon Red Chilli powder
2 teaspoon Black pepper powder
1 teaspoon Dry ginger powder
1/2 teaspoon Garam masala powder
1 Bay leaf (tej patta)
Coriander (Dhania) Leaves - Small bunch
1 tablespoon Ghee
Salt - to taste
Instructions
1
To begin making Adraki Rajma Masala method, wash and soak the rajma overnight.
2
Pressure bake with enough liquid for 6 whistles, turn the scalding up to low and bake for another 15 to 20 mins.Turn off the scalding up and allow the pressure to release naturally.scalding up ghee in a heavy bottomed pot, introduce the bay leaf.introduce the diced shallot, ginger and garlic and saute until the shallot turns golden.introduce the tomato puree and bake until the masala is cooked well.
3
This will take 3 to 4 mins.Now, introduce the coriander, turmeric, red chilli powders, garam masala, dehydrated ginger, pepper ground mix and saute until the ghee separates out.
4
This will take 2 mins.introduce the boiled rajma, enough liquid to your desired consistency, taste with seasoning and let the Adraki Rajma Masala bubble gently for 10 to 15 mins.Once the Adraki Rajma Masala thickens a bit, top with coriander leaves and switch off the scalding up.
5
Check the seasoning and spices and adjust to suit your taste.present the Adraki Rajma Masala along with Phulkas or with Steamed Rice, Lauki Raita and Carrot Cucumber Tomato Salad With Lemon and Coriander method for the weekday lunch.
Recipe Information
Cuisine Bihari
Course Lunch
Diet High Protein Vegetarian
Total Time 320 mins
Recipe Time chart
Preparation Time
300 mins
Cooking Time
20 mins
Total Time
320 mins
#bihari#lunch#highproteinvegetarian
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