Rajma-Carrot in Tomato-Onion Gravy

Sunday evening is always tough on dinner. I try to make something extra for my Monday morning lunch, so I dont have to rush through my lunch packing and gobble breakfast. I decided to make rajma and carrot in a tomato-onion gravy tempered with basic spices.

Ingredients

Can of Rajma

Chopped carrots

Chopped onions or onion paste

Ginger julienne

Tomato puree

Chopped tomatoes

Dry red chillies

Ginger-garlic paste

Asafoetida

Jeera

Hung curd, a dollop

Chilli powder

Garam masala

Pinch of turmeric

Salt to taste

Juice of lime

Oil

Cream (optional)

Method

1. Wash the precooked rajma thoroughly and drain.

2. In a wok, heat oil and splutter cumin, ginger-garlic-onion paste along with dry red chillies and ginger julienne.

3. Let it cook well for a few minutes on low flame.

4. Add the tomatoes and saute for a few minutes.

5. Add the tomato puree and let it cook.

6. Add the rajma and add a little water to dilute the consistency if required.

7. Add the spices and let the curry cook until the spices cook.

8. Add hung curd and mix evenly till the curd melds with the spices.

9. Remove from the gas, and add lime once the gravy has reached a luke warm temperature.

Serve hot with a toss of cream on top