Akshayapatram

photo credit: stu_spivack

Ahh one of my favorites. I remember going with my colleagues to a joint at Nehru Place, New Delhi and have Rajma-Chawal (rice). This was a regular affair for most of lunches . Sigh! getting nostalgic now… You know what?.. its quite simple to make.. let me share the Rajma recipe with you…do tell me how it was

Rajma – 1 cup (soak for 4 hours in warm water)
Onions – 2 large
Tomato – 2 medium
Ginger-garlic paste – 2 tsp
Coriander leaves – for garnish (finely chopped)
Bay leaf – 1 No.
Cloves – 2-3 Nos
Cardamom – 1-2 Nos
Black pepper – 2-3 Nos
Cumin seed – 1 tsp
Oil – 1 tbsp
Salt to taste
Fresh cream / butter – 1 tsp

1.    Pressure cook Rajma till cooked and keep aside
2.    Grind tomato and onions together to a fine paste and keep aside
3.    Heat oil in a skillet and tip in cumin seeds
4.    Add Bay leaf, Cloves, Cardamom, Black Pepper together and sauté for few seconds till you get a nice aroma
5.    Add ginger-garlic paste and tomato and onion paste and fry well
6.    Fry till the masala leave the sides and you can see oil separating out
7.    Add this masala to the boiled Rajma and mix well
8.    Add salt to taste
9.    Garnish with coriander leaves and dollops of fresh cream / butter
10.    Serve with rice or chapatti (Indian bread)

Till tomorrow….. happy cooking!