Rajma Masala

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1 bay leaf

1 black cardamom

1 tsp salt

4 cup water

1 tbsp ghee / clarified butter

1 tsp cumin / jeera

1 inch cinnamon

5 cloves

1 onion (finely chopped)

1 tsp ginger garlic paste

1 chilli (slit)

2 cup tomato pulp

¼ tsp turmeric

1 tsp kashmiri red chilli powder

1 tsp coriander powder

½ tsp cumin powder

½ tsp aamchur/dry mango powder

½ tsp garam masala

½ tsp salt

1 tsp kasuri methi (crushed)

2 tbsp coriander (finely chopped)

In a kadhai heat 1 tbsp ghee and saute with 1 tsp cumin, 1 inch
cinnamon and 5 cloves
Add in 1 onion, 1 tsp ginger garlic paste, 1 chilli and saute until the onions turn golden brown
Now add 2 cups of tomato pulp
Cover and cook for 10 minutes, or until the oil is separated
Further keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli
powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp aamchur, ½ tsp garam masala, and ½ tsp salt
Saute until the spices turn aromatic
Add in Aaj Pakao Rajma and mix well
Cover and simmer for 15 minutes or until the curry thickens
Now add 1 tsp kasuri methi, 2 tbsp coriander and mix well
Finally, enjoy Aaj Pakao Rajma with hot jeera rice

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