3 tomatoes (chopped finely or 4 tbsp tomato puree)
1 tsp ginger (minced)
2 tsp garlic (minced)
4 tbsp fresh coriander leaves (finely chopped)
2-3 green chillies (finely chopped)
4 tbsp oil & 1 tbsp white butter
2 tbsp Zaiqa Rajma Masala
Salt to taste
Soak rajma overnight in water. Discard the water and boil or pressure cook the rajma with fresh water until fully cooked and soft (mash about ½ cup and keep separately).
Heat oil, add bay leaves and onions. Fry until the onions turn pink, then add the minced ginger and garlic and sauté well.
Add the chopped tomatoes, sauté well and cook until they are soft and the oil starts separating from the masala. Add the boiled rajma, the 1/2 cup of mashed rajma and some of the water it was boiled in. Add 2 tbsp Zaiqa Rajma Masala and simmer on a low flame for 15 mins. Add salt, chopped coriander leaves and green chillies and mix well. Simmer for 5 more minutes.
Tip – Soak Rajma with whole garam masala ( 2 cloves, 6 whole black peppercorns, 1 pc cinnamon, 1 cardamom and 1 bay leaf, salt, 1 tsp red chilli powder and turmeric powder).
How to Make
Gluten free – Salt free – No Preservatives – No Chemicals – No Articial colour – No Onion – No Garlic - Jain Friendly