Traditional punjabi rajma. Healthy and nutritious. Makes an excellent meal with plain boiled rice.
Sourced from: Jaskiran's handwritten recipes
2 katori rajma, 1 teaspoon salt, 2 curry patas, 2 medium sized onions, 4 medium sized tomatoes, 4 tablespoon desi ghee or cooking oil, 1 heaped teaspoon jeer, 1/4 teaspoon hing, 1 teaspoon ginger paste, 1 1/2 teaspoon garlic paste, 1 1/2 teaspoon red chili powder, 1 teaspoon haldi, 2 teaspoons rajma powder.
Take two katori ( small cups) of rajma and wash them well. Place in pressure cooker and add water till rajma are just covered. Add a teaspoon of salt and 2 tez patas. Close pressure cooker and place on high flame and wait till first whistle. Release steam and open and add water till 3 times the level of the rajma. Close lid and place back on high flame till first whistle, set timer for 25 minutes and bring flame to low and let the rajma cook in pressure cooker.
Finely chop 2 medium sized onions. Finely blend 4 medium sized tomatoes to puree in a mixer. Take 4 table spoons of desi ghee (or cooking oil) in a karahi and add 1 heaped teaspoon of jeera when oil is hot fry till it splutters and is light brown. Add the finely chopped onions and 1/4 teaspoon of hing and fry on high flame till light brown. Add 1 teaspoon of of ginger paste and 1 1/2 teaspoon of garlic paste. Add the pureed tomatoes. Fry till oil separates. Add 1 teaspoon of red chili powder (or to taste) 1 teaspoon of haldi (or to taste) and two teaspoons of rajma or garam masala powdr. Fry and mix well. Turn off the flame and set aside.
Wait till the pressure cooker releases all the steam. Open the cooker and add the fried masala and mix well. Set on a high flame and bring to boil. Check the salt and add more if needed. Add more water if you want more gravy. Serve hot with rice or chapati.