To Die For Rajma Curry Recipe

Name: To Die For Rajma Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g rajma, soaked overnight; 2 medium onions, grated; 3 glasses water; 1 teaspoon ginger; 1 teaspoon garlic paste; 2 tomatoes, chopped; 1 teaspoon red chili powder; 1 teaspoon turmeric powder; 2 bay leaves; 1 teaspoon garam masala, to garnish; 2 teaspoons cilantro, cut fine to garnish; salt

Servings: persons

300 g rajma, soaked overnight
2 medium onions, grated
3 glasses water
1 teaspoon ginger
1 teaspoon garlic paste
2 tomatoes, chopped
1 teaspoon red chili powder
1 teaspoon turmeric powder
2 bay leaves
1 teaspoon garam masala, to garnish
2 teaspoons cilantro, cut fine to garnish
salt

1
Put rajma in a cooker.
2
Add in all the other ingredients except cilantro and garam masala.
3
Add water.
4
Put on the cooker on the gas.
5
After one whistle, cook on slow flame for 30 minutes.
6
Remove and see if the rajma is tender.
7
Mix well to make a thick gravy.
8
Put into a serving dish.
9
Garnish with cilantro and garam masala.
10
Serve immediately with hot rotis.
11
ENJOY THIS DELICIOUS OIL-FREE DISH AND THINK OF ME.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 300 g rajma, soaked overnight, 2 medium onions, grated, 3 glasses water, 1 teaspoon ginger, and more.

Yes, To Die For Rajma Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

To Die For Rajma Curry

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