Rajma Gravy

Ingredients:

1. Rajma                                             : 1 cup (soaked, overnight)
2. Ginger                                             : 1 tsp (grated)
3. Tomatoes                                        : 1/2 cup (freshly pureed)
4. Cumin seeds                                    : 1 tsp
5. Turmeric powder                             : 1 tsp
6. Roasted cumin powder                    : 1 tsp
7. Garam masala powder                     : 1 tsp
8. Cardamom powder                         : 1/2 tsp
9. Butter                                              : 1 tbsp
10. Coriander leaves                              : 2 tbsp (finely chopped)
11. Oil                                                   : 1 tsp
12. Salt                                                  : to taste

Method:

• Cook the soaked rajma in about three cups of water, until it turns very soft.
• Heat the oil in a heavy-bottomed pan and add in the cumin seeds and grated ginger, allowing them to crackle. Saute everything together for 3 - 4 minutes on low heat.
• Now, stir in the tomatoes, turmeric powder, roasted cumin powder, garam masala powder, cardamom powder and saute again, till the tomatoes become soft, for about 2 - 3 minutes.
• Then add the cooked rajma, an additional cup of water and the butter and let it simmer for about 30 minutes or longer.
• The consistency of the gravy can also be adjusted by adding more or less water. Finally, garnish the rajma gravy with coriander leaves and serve it hot along with steamed rice.