Rajma Masala
This Rajma Masala uses Aazol's Ghati Masala: Spicy All-purpose Masala to add extra depth and heat to soft kidney beans in a thick onion-tomato gravy. Slow simmering helps the rajma absorb the masala for a comforting everyday main course.
Ingredients:
Instructions:
1. Rinse the soaked rajma and drain. Add to a pressure cooker with 3 cups fresh water and cook until the beans are completely soft and can be easily pressed between your fingers.
2. Reserve about 1 cup of the cooking liquid, then keep the cooked rajma aside.
3. Heat oil in a heavy pan. Add cumin seeds and let them splutter.
4. Add the onion and cook on medium heat until soft and golden. Add ginger-garlic paste and saute for about 1 minute.
5. Add the tomatoes and cook until thick and the oil begins to separate.
6. Lower the heat and add turmeric, coriander powder and Aazol's Ghati Masala: Spicy All-purpose Masala. Cook for about 30 seconds.
7. Add the cooked rajma and reserved cooking liquid. Taste before adding any extra salt.
8. Mash a few rajma beans against the side of the pan to naturally thicken the gravy, then simmer uncovered for 12-15 minutes.
9. Stir in kasuri methi and coriander leaves. Serve hot with steamed rice or roti.
Enjoy this comforting Rajma Masala with the bold flavour of Aazol's Ghati Masala: Spicy All-purpose Masala!
