Spiced Rajma And Tomato Stew Recipe

About this recipe

A hearty Gujarati-style stew made with protein-rich rajma simmered in a spiced tomato base, perfect for a wholesome lunch.

Ingredients

• 500G Rajma
• - Baby Tomatoes
• 200 ml Coconut Milk
• - Tomato Ketchup
• 20 g Turmeric Powder
• - Cumin Seeds 100g
• 100 g Salt
• 200 ml Mustard Oil
• 1 kg Water Chestnuts
• - Coriander Powder

Instructions

1. 1. Rinse the rajma thoroughly and soak in water for 6–8 hours or overnight.
2. 2. Pressure cook the soaked rajma with 400 ml water and a pinch of salt for 15–20 minutes until soft.
3. 3. Heat oil in a pan and add cumin seeds, letting them splutter for a few seconds.
4. 4. Add turmeric, coriander powder, and chili powder, stirring well to release the spices' aroma.
5. 5. Blend fresh tomatoes into a puree and add to the pan. Cook for 5–7 minutes until the mixture thickens.
6. 6. Stir in the cooked rajma along with its cooking water and simmer for 10 minutes on low heat.
7. 7. Add coconut milk, mix well, and simmer for another 5 minutes to enhance the flavor.
8. 8. Adjust salt to taste and garnish with freshly chopped coriander leaves before serving.