Rajma gravy was a popular dish in Punjabi cuisine. I had moderated it to our taste buds. I made this delicious gravy in the pressure cooker, and it reduces the cooking time. As pressure cooking saves the cooking time , this can be made in a jiffy.
This is a best combo with rice, roti and pulov.
Rajma – 2 cup
Onion – 1
Tomato – 2
Chilly powder – 1 tbs
Garam masala – 1 tsp
Oil – 1 tbs
To Grind :
Ginger – 1’’ piece
Garlic – 4 cloves
Cinnamon – 1 small piece
Cloves – 2
Aniseeds – ¼ tsp
Khuskhus – ¼ tsp
Roasted Bengal Gram – ¼ cup
Soak the rajma overnight.
Grind to grind ingredients into a fine paste with little water.
Heat oil in the pressure cooker, add the chopped onion and sauté till the onion becomes translucent.
Now , add the chopped tomatoes and sauté till it is well mashed.
Add the grounded masala and sauté for a minute.
Add the chilli powder and required salt.
Now , add the soaked rajma , mix well.
Add about two cups of water and garam masala.
Close the lid and cook for two whistles.
If the gravy was watery , simmer for few minutes , with the lid open.
Spicy rajma gravy is ready.