- 1 cup Rajma
- 2 Onions
- Bay leaf, cinnamon, cardamon, cloves
- 2 Tomatoes
- 1 tbsp Ginger garlic paste
- 2 tsp Coriander powder
- 1 tsp Chilly powder
- 1 cup full fat milk
- Coriander leaves
- 3 Green chillies
- 2 tsp Oil
Pressure cook rajma for upto 3 whistles. Since I have used fresh rajma I cooked for 2 whistles. For dry rajma soak overnight and cook for 5-6 whistles.Take half cup out of the cooked rajma and smash it.
In a kadai heat 1 tsp oil, add bay leaf, cinnamon, cardamom and cloves. Add onions and saute till it becomes brown. Let it cool and grind it to a paste.
Add the remaining oil, add ginger garlic paste and saute for 1 mins. Add tomatoes and grinded paste. Add salt, chilly powder, coriander powder and chillies. Cook till the raw smell goes and the oil separates.
Add the smashed rajma and mix well.
Add remaining rajma and little water. Cook in medium flame for 3 mins.
Add coriander leaves. Simmer the flame and add milk. Check for salt. Let it cook for 5 mins.
Serve with hot chapatis.