“The virtues of donations are great, because it helps the needy and at the same time it gives an opportunity to the donor to give the surplus to the people in need ” - Sama Veda

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Wednesday, June 17, 2009



Rajma - 1/4 kg.
Onion - 3
Tomatoes - 3
Ginger - 1" piece
Garlic - 4 pods
Green chillies - 2 to 3
Garam masala - 1 tsp.
Coriander powder - 1 tsp.
Chilli powder - 1/2 tsp.
Salt - as per taste
Oil - 2 tablespoons
Coriander leaves - for garnishing
Fresh cream - 2 tsp. (for topping)


Soak rajma in water overnight. Pressure cook rajma with salt for 8 whistles and simmer for 20 minutes. This way the rajma will be very soft. Slightly mash the rajma and keep it aside.

Grind onions, tomatoes, ginger, garlic and green chillies to a paste.

In a kadai, heat oil, and fry the ground paste till oil leaves the sides. Now add the mashed rajma, coriander powder, chilli powder and bring it to a boil. Finally add garam masala and cook it till it thickens.

Garnish with coriander leaves, top it with fresh cream and serve hot with chappathis or naans.


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