Rajma is a popular Indian vegetarian dish consisting of red kidney beans in a thick gravy with many Indian whole spices and usually served with rice and roti. The combination of Rajma and rice generally lists as a top favorite of North Indians, especially in Punjab. Rajma is prepared with onion, garlic and many spices in Punjab and it is one of the staple food there.




Ingredients:

1. Soak Rajma for overnight (12 hours) and drain the water. Pressure cook for 4-5 whistles,with enough water to immerse the rajma completely. Reserve the water for later use.
2. In a kadai or pan, heat oil and season with cinnamon, cloves and bay leaf. Add the chopped onion. Fry till the onions are translucent.
3. Add ginger garlic & green chilly paste and fry for a minute or two. Add chopped tomatoes and mix well.
4. Add salt, red chilli powder, garam masala powder and dhaniya powder. Cook on a medium flame for 4-5 minutes until the raw smell goes away. Add kasoori methi by crushing it in between your hands.
5. Add the rajma and cook on a medium flame for 5 minutes. Add the water which was reserved and cook for another 4-5 minutes.
6. Mix well, by now the water should have reduced and now, add a cup of water and cook on a medium flame for another 5-8 minutes.
7. And lastly add cream and mix well. Just heat it for a minute. Do not let it boil. Switch off the flame.