STEP 2.2. Pressure cook till 7 minutes after first whistle. Let pressure releases automatically.
STEP 3.3. Grind tomatoes and make puree and keep aside.
STEP 4.4. Heat oil in a wok. Add cumin seeds and when cumin seeds splutter put finely chopped onions and fry till golden brown colour.
STEP 5.5. Add ginger and garlic paste and chopped green chilli and saute for 1 minute.
STEP 6.6. Add tomato puree and all dry masale and mix well and cook on low flame till oil leaves the karahi.
STEP 7.7 Now add boiled rajma with its stolk and mix. Give it a boil.
STEP 8.8. Cover it with a lid and cook on low flame till it turn thick. Adjust the consistency of curry by adding water if required.
STEP 9.9. Serve hot with chapatti or rice garnished with chopped coriander leaves.
Nutrition value
258
calories per serving
11 g Fat11 g Protein27 g Carbs11 g FiberOther
Current Totals
11 g Fat
11 g Protein
27 g Carbs
11 g Fiber
MacroNutrients
Carbs
27 g
Protein
11 g
Fiber
11 g
Fats
Fat
11 g
Vitamins & Minerals
Calcium
90 mg
Iron
4 mg
Vitamin A
271 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
177 mcg
Vitamin B12
0 mcg
Vitamin C
3 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
95 mg
Manganese
1 mg
Phosphorus
215 mg
Selenium
10 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
