Thursday, April 9, 2015

Rajma Aloo Gravy


Hello everyone am back to the pavilion ... haha, went on a europe trip and it was awesome.
Even made few posts on the food in europe... the #Europefoodie posts can be checked @ my Facebook Page.

This post is nothing special but i tried out a different combo, which i have never tried before... the reason for the trial is after coming back from the trip these were the only things i had at home so didn't have much of choice... Another specialty in this recipe is there is no grinding required, only chop chop and nom nom...

But for my surprise the dish turned out to a great hit with some homemade roti/tortilla...


Rajma - 1/2 cup
Potatoes - 2 medium
Onions - 2 medium
Tomatoes - 2 medium

Chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Garam Masala - 1/2 tsp

Kasuri Methi - a large pinch (optional)
Salt to taste

Garlic - 4 pods crushed or finely chopped
Ginger - 1 " finely chopped

Cloves - 2
Cinnamon - 1"
Bay leaf - 1

Oil - 2 tsp
Water as required


Soak the rajma for overnight and pressure cook for 5 whistles in a pressure cooker, check for doneness of the rajma if done add the cubed potatoes with the rajma and cook for 1 more whistle.

In a pan add the oil and bay leaf, cloves and cinnamon to it and when nice aroma comes add the chopped onion and cook till slightly browned, then add the crushed ginger and garlic to it with the chopped tomatoes and cook till the raw smell goes or for 2 mins.

Now add the masala powders (chilli powder, coriander powder and turmeric powder) with some water and cook till you see the traces of oil.

Using a potato masher or back of a ladle mash the rajma aloo mixture slightly to give thickness to the gravy, now add it to the pan and mix well with salt to taste and add enough water to achieve the required consistency of  the gravy.

Let it boil nicely, then add the garam masala and kasuri methi over and give a nice mix to the gravy.

Serve hot with roti/ tortilla or steamed rice and some Potato Chips

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