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Rajma Masala

Ingredients:

• One large onion
• 3 tbsp Tomato paste/puree
• ½ tsp Ginger-garlic paste
• ¾  tsp turmeric powder
• ½ tsp Red chilli Powder
• 1 tsp coriander powder
• 1 tsp dry mango (amchur) powder
• 1 tbsp Oil

Directions:

1. Grate onion ( may be in a mixer)
2. Heat oil
3. Add ginger-garlic paste.
4. Fry until brown.
5. Add grated onion
6. Fry until brown
7. Add tomato paste, turmeric, chilli, coriander and amchur powders.
8. Fry on low heat until the mixture leaves sides.
9. Masala is Ready

Note: If ginger –garlic paste is not available, peel and grate 1-2 bulbs of garlic. Fry until brown. Grate ginger and add with tomato paste.

Grated coriander leaves can be used for garnishing.

Rajma

Ingredients:

• 2 cups Rajma (Red Kidney beans)
• ½ tsp Rajma Masala
• Salt to taste

Directions:

1. Soak Rajma for 3-4 hrs
2. Boil in a pressure cooker until soft ( about 20-30 mins)
3. Add 3 tbsp of above masala.
4. Add salt
5. Boil for 5 mins
6. Add Garam masala

Note: Additional tomato paste can make Rajma tastier.

This is a common masala which can be used in many recipes. Once made, it can be stored in refrigerator up to a week and can be used as required.

Ingredients:

• One large onion
• 3 tbsp Tomato paste/puree
• ½ tsp Ginger-garlic paste
• ¾  tsp turmeric powder
• ½ tsp Red chilli Powder
• 1 tsp coriander powder
• 1 tsp dry mango (amchur) powder
• 1 tbsp Oil

Directions:

1. Grate onion ( may be in a mixer)
2. Heat oil
3. Add ginger-garlic paste.
4. Fry until brown.
5. Add grated onion
6. Fry until brown
7. Add tomato paste, turmeric, chilli, coriander and amchur powders.
8. Fry on low heat until the mixture leaves sides.
9. Masala is Ready

Note: If ginger –garlic paste is not available, peel and grate 1-2 bulbs of garlic. Fry until brown. Grate ginger and add with tomato paste.

Grated coriander leaves can be used for garnishing.

Masala

• One large onion
• ½ tsp Ginger-garlic paste
• ½ tsp cumin seeds
• ¾  tsp turmeric powder
• ½ tsp Red chilli Powder
• 1 tsp coriander powder
• 1 tsp dry mango (amchur) powder
• 1 tbsp Oil

1. Grate onion ( may be in a mixer)
2. Heat oil
3. Add cumin seeds
4. Add ginger-garlic paste.
5. Fry until brown.
6. Add grated onion
7. Fry until brown
8. Add turmeric, chilli, coriander and amchur powders.
9. Fry on low heat for 2-3 mins.
10. Masala is Ready

Note: If ginger –garlic paste is not available, peel and grate 1-2 bulbs of garlic. Fry until brown. Grate ginger and add with tomato paste.

Chhole

• 2 cups Chick peas (Chhole)
• ½ tsp Chhole masala
• 1 cup water
• Salt to taste

1. Soak chhole for 3-4 hrs
2. Boil in Pressure Cooker for 30 -40 mins. (Make sure they are soft or pressure cook for additional 15 mins)
3. Add chhole to above masala
4. Add water
5. Add salt
6. Boil on low heat for 10-15 mins
7. Remove from heat and add chhole masala

Note: Garam Masala can be added if chhole masala is not