We bring you another simple and delicious recipe made from our special Munsiyari Rajma. Munsiyari is a hamlet in Uttarakhand at a height of about 3000 meters and is an absolute paradise for nature-lovers. It offers breathtaking views of Himalayan peaks.

Munsiyari Rajma is a variety of rajma unique to Uttarakhand and is much sought-after. It has an off-white colour, and the beans are larger in size compared to other varieties. Our variety is known for its delicious taste, and high fibre and protein content.

Rajma Curry —

Serves: 5-6 people.

Ingredients —

  • HavePure Munsiyari Rajma: 200 grams (Soaked Overnight)
  • Onions: 2 Medium
  • Ginger Garlic Paste: 1 Tablespoon
  • Tomatoes: 3 Medium (Grated)
  • Garam Masala: 1/2 tablespoon
  • HavePure Red Chilli Powder: 1/2 teaspoon
  • HavePure Turmeric Powder: 1/2 teaspoon
  • HavePure Coriander Powder: 1/2 teaspoon
  • Cumin Seeds: 1 teaspoon
  • HavePure Ghee: 1.5 tablespoon
  • Salt: According to your taste
  • Coriander leaves for garnishing

Preparation —

  • Boil soaked Munsiyari Rajma in a pressure cooker with salton medium flame for 5-7 minutes(Munsiyari Rajma becomes soft easily, so don’t over boil them)
  • Heat the Ghee in a pan over a medium/high flame
  • Once the ghee is hot, add cumin seeds and onions
  • Fry the onions for 5 minutes till they are lightly brown
  • Add ginger garlic paste to the pan
  • After 2 minutes, add grated tomatoes and all the spices
  • Now simmer the flame and let the masala fry till the Ghee separates from the mixture
  • Add boiled Rajma to the mixture and cook for 7 minutes
  • Garnish with fresh coriander leaves
  • Serve hot with rice, salad and pickles