200 gram rajma, soaked overnight
4 tbsp oil
2-4 bay leaves
3 black cardamoms
90 gram fried, sliced onion, or 8 grated onions
3 tbsp ginger-garlic paste
450 gram tomato paste, or 6 large tomatoes
2 hot green chillies, slit
2 tsp coriander powder
1 tsp chilli powder, or according to taste
1/2 tsp turmeric
1/2 tsp roasted cumin powder
1 tsp garam masala, divided
4 tsp rajma masala
2 1/2 tsp salt, or according to taste
1/2 tsp kasuri methi
1/4 cup fresh coriander, chopped
Pressure cook rajma soaked in water for at least 30 minutes after the first whistle.
In the meantime, in a saucepan heat the oil and add the bayleaves and black cardamom to it. Allow for it to leave off aroma. Add the grated onion and cook till golden.
Add the ginger-garlic paste and cook till the raw smell goes away. About 2-3 minutes on high flame.
Add the puréed tomato, the green chillies, and the dry ingredients except for kasuri methi and half the garam masala.
Add the cooked rajma and mash a portion of it with a slotted spoon and cover and cook for 15 mins. Lower the heat
Once the gravy thickens add the rest of the dry ingredients and stir well. Adjust the salt and hotness.
Add the coriander and turn off the flame.
Serve with rice.