299. Rajma tofu gravy

rajma - paneer gravy.JPG

Ingredients required :

rajma – 100 gm

tofu – 100 gm

tomato -2(big)

big onion – 1

small onion – 10

garlic – 4 pearls

ginger – 1 inch length

red chilly – 4

green chilly – 2

cooking oil – 1/4 kg

ghee – 1 tsp

elaichi – 4

jeera – 4

cashew – 4

lavangam – 4

mirch – 10

dhania – 1 tsp

salt – 3/4 tsp

corriander leaves – a small bunch

Method of preparation :

Soak rajma overnight and pressure cook it,  until it becomes soft. Cut tofu into small cubes and fry in hot cooking oil. Dry roast dhania, mirch, elaichi, lavangam, red chilly and jeera in a kadai & make it a powder. Grind one tomato, green chilly, small onions, garlic and ginger nicely. In a kadai, heat ghee and fry cashew. Then add chopped big onion, one tomato, the ground powder and mixer. Add tofu and cooked rajma with water. Put salt and allow it to  mix well and cook, for 10 minutes in a slow flame.  Then, switch off the gas and garnish the rajma tofu gravy with coriander leaves. This sidedish goes well with chapathi and puri.

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