- Heat 2 tablespoons of oil in a pan and add 1 teaspoon of cumin seeds and 1 bay leaf.
- Once the seeds start to splutter, add 1 diced onion and cook until translucent.
- Then, add 1 teaspoon of ginger-garlic paste and cook for a minute.
- Add 1 diced tomato, 1 teaspoon of chili powder, 1 teaspoon of coriander powder, 1 teaspoon of garam masala, and salt to taste. Cook until the tomatoes are soft.
- Add 1 cup of cooked rajma and 1 cup of water. Bring to a boil and let it simmer for 10 minutes.
- Serve hot with chawal and enjoy a flavorful and comforting meal.
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.