Punjabi Rajmah

Method

Soak rajma overnight.

Bring water to a boil in a pressure cooker and add rajma, 4 moti elaichi, cloves, cinnamon stick, ½ inch piece of ginger, 1 tsp salt, ½ tsp ghee.

Bring to full pressure, put the stove on sim let it cook for 40 minutes.Take off the stove, but do not open the lid till the pressure gets released on its own.

Take the piece of ginger out.

To prepare the masala, take a kadhai and add 4 karachi oil, add jeera, 4 cloves, 2 curry leaves, and finely chopped onions.

Saute until the onions are light brown, add minced garlic.

Saute the mixture until the raw smell goes. Then add 4 karachi tomato puree, 1 tsp salt, 2 tsp chilli powder, 2 tsp coriander powder, ½ tsp kashmiri mirch.

Saute until the mixture releases oil.

Add 2 karachi boiled rajma to the masala and mash it. Add ½ tsp of dried ginger powder and keep sauteing for 10-15 mins.

Add this masala to your boiled rajma.

Bring rajma to a boil and let it simmer. If you find it too thick, you can boil and add some water.

When you feel your rajma is almost done, add a tsp of garam masala and let it cook for another two minutes.

Tastes best when Served hot with plain boiled rice.