Wash and soak rajma overnight (12-15hrs). And boil add bay leaf. Make 2 whistles and turn to slow flame For 20 mins. Release air automatically.
Heat oil in a pan crackle black cumin seeds asafoetida and ginger paste saute. Now churn tomatoes in a mixie jar add coriander churn again and make smooth gravy. Add in a pan. Add salt Kashmiri red chilli powder and coriander powder mix well.
Add 1tbsp. Boiled Rajma in tomato mixture and mash with masher for thick gravy mix well. Now add the rest of the rajma mix properly and water stir. Now roast all spices and grind make powder.add mix properly cover the lid and cook on slow flame for 15 mins.
Tasty tasty Kashmiri Rajma is ready to serve.
