So here we go.....
Rajma: 1 1/2cups (soaked overnight or at least for 6-7hrs)
Water: 6-7 cups (at least)
Onion: 2 nos (medium)- (finely Chopped)
Ginger Garlic Paste: 1 1/2tsp (preferably fresh) (if u are using ready made i guess 1 tsp will do)
Tomato- 1-2nos (Chopped)- puree it if you like... might taste better...
Cream/ Curd: 1 tbsp (optional)
Salt- as per taste
Oil: 3-4tbsp (the recipe book i had consulted 4yrs ago said some 6tbsp)
Coriander/Cilantro Leaves & Green Chili: for garnishing
FRESH GARAM MASALA
Black Pepper Corns: 4-5nos
Bay Leaf: a small piece
Cinnamon: 1 small piece
Cumin Seeds: 1/2 tsp
Step 1: Pressure cook the soaked rajma for 30mins on low fire. I cook it with salt as i think it tastes better this way.
Step 2: Grind fresh garam masala (preferably by hand in a mortar and pestle). Add oil into a hot wok and add this ground garam masala once the oil is hot.
Step 3: Add chopped onion and the ginger garlic paste. Fry it well so that the raw taste won't remain.