Rajma – Lockdown style

Rajma – 150 grams
Kasturi methi – 1/2 teaspoon
Bay leaf- one
Black cardamom- one
Cloves – two
Cumin- one teaspoon
Cinnamon – one inch stick
Chilli powder – 3/4 teaspoon
Green cardamom – two
Ginger garlic paste – one teaspoon
Onion – one large, minced
Green chillies – two
Tomatoes- three, puréed
Butter – one tablespoon
Salt to taste

This is a lockdown version which has no cream or fancy ingredients. You can even dispense with the butter

Soak the rajma overnight and the next morning drain the water and wash it at least twice in fresh water. Now pressure cook it for at least ten whistles with salt. When you pressure cook the rajma make sure the water level is half an inch above the rajma. When done take about a quarter of this mixture and let it cool. Purée this cooled down rajma in a blender(do not do this when it is hot or you burn yourself if it splutters from a grinder that’s not locked properly )

In a pot heat butter or oil. If your using butter also add a bit of oil as butter burns at a much lower temperature. If you mix both it won’t burn. Add the whole garam masala spices of cardamoms, bay leaf, cinnamon, cloves and also the cumin. Next add the green chillies and onions and fry till golden brown. Now add the red chilli powder and the tomato purée. Cook this for about three minutes.

To this mixture add the puréed rajma and the remaining rajma and enough of the rajma stock(water). Remember that you added salt when cooking the rajma so careful with salt in the dish. Brin to a boil and continue cooking for about fifteen to twenty minutes on low fire. This is done so that the flavours marry. The puréed rajma will add to the thickness and the flavour of the gravy. Keep an eye on this as the gravy is thick and tends to stick at the bottom if not stirred. Once done and left standing the gravy will tend to absorb all other liquid in the dish.

You could finish this dish with fresh cream, butter and Kasturi methi

Fr Warner D’Souza