Rajma

1. Heat oil in a pan, add cumin seeds, green chilli, cloves and brown cardamom seeds and sauté till the spices release aroma.
2. Add chopped onions till translucent and add ginger-garlic paste and saute till the raw smell of garlic disappears.
3. Add tomatoes
4. Add turmeric powder, red chilli powder, coriander powder, and cumin powder.
5. Add chopped tomatoes and sugar and let cook.
6. Add some water, stir the onion-tomato mixture and let simmer.
7. Add cooked rajma and more water if needed and let simmer.
8. Mash about a handful of cooked rajma for consistency and let the rajma masala simmer.
9. Now add green chillies and coriander leaves.
10. Mix all these together for a minute or two.
11. Incorporate curd and butter, turn off the heat and garnish with coriander.
12. Enjoy spicy rajma curry.

Who doesn’t like warm Rajma? Make sure you pack them in a lunchbox or storage containers that is insulated, to keep Rajma not just hot, but also fresh.