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RAJMA (KIDNEY BEANS) CURRY
Rajma Masala is a popular North Indian-Punjabi vegetarian side dish consisting of kidney beans in a thick gravy with Indian spices and usually served with rice and roti. It taste delicious, healthy and one of the comfort food in India. I always use the small Kashmiri Rajma which takes the gravy on to a higher notch with its creamy and thick texture. Let us see HOW TO MAKE RAJMA
INGREDIENTS:-
* 1 and 1/2 cup Rajma soaked in 4 cups water at overnight
* Salt to taste
* 3 Medium sized tomatoes roughly chopped and prepare puree in mixer
* Coriander powder -1 tbsp
* Kashmiri mirch powder -1/2 tbsp
* Garam masala -1/2 tsp
* Cumin seeds -1/2 tsp
* Roasted cumin powder -1/4 tsp
* Ghee/ clarified butter -1 and 1/2 tbsp
* Asafoetida -2 pinch
* Ginger garlic paste - 1/3tbsp
* Salt to taste
* 3 Medium sized tomatoes roughly chopped and prepare puree in mixer
* Coriander powder -1 tbsp
* Kashmiri mirch powder -1/2 tbsp
* Garam masala -1/2 tsp
* Cumin seeds -1/2 tsp
* Roasted cumin powder -1/4 tsp
* Ghee/ clarified butter -1 and 1/2 tbsp
* Asafoetida -2 pinch
* Ginger garlic paste - 1/3tbsp
* Green chilli - 2 to 3
* Mango powder - 1tsp
METHOD :-
1. In a pressure cooker put the soaked Rajma along with water. Add salt and cook on high flame till 1 whistle.
2. After one whistle turn down the flame to low, and let the Rajma cook for 15 minutes.
3. Switch off the flame. And wait for pressure to go off. In the meanwhile make a smooth paste of tomato, green chilli and ginger in mixer jar.
4. For tempering, heat ghee in a wok/ pan .
5. Add cumin seeds and let it splutter, then add asafoetida.
6. Add tomato paste and mix.
7. Add the seasoning ingredients i.e salt, chilli powder, coriander powder, cumin powder and Garam masala.
8. Mix everything well, and cover the pan with lid, and let the spices and tomato paste cook till oil leaves from the edges. The is will take approx. 2-3 minutes.
9. Once done, add the boiled Rajma and mix well
10. Now let the Rajma cook with the tampering on low flame for 8-10 minutes. If you feel the gravy is thick as per your desired consistency, you can add more water.
2. After one whistle turn down the flame to low, and let the Rajma cook for 15 minutes.
3. Switch off the flame. And wait for pressure to go off. In the meanwhile make a smooth paste of tomato, green chilli and ginger in mixer jar.
4. For tempering, heat ghee in a wok/ pan .
5. Add cumin seeds and let it splutter, then add asafoetida.
6. Add tomato paste and mix.
7. Add the seasoning ingredients i.e salt, chilli powder, coriander powder, cumin powder and Garam masala.
8. Mix everything well, and cover the pan with lid, and let the spices and tomato paste cook till oil leaves from the edges. The is will take approx. 2-3 minutes.
9. Once done, add the boiled Rajma and mix well
10. Now let the Rajma cook with the tampering on low flame for 8-10 minutes. If you feel the gravy is thick as per your desired consistency, you can add more water.
11. Serve with hot steamed rice, jeera rice .
NOTE:-
If you like onions then chop onion finely and add it before mixing tomatoes paste. Cook till it gets lightly golden brown. Now add all spices and follow the above steps now to make RAJMA.
YOUR SUGGESTIONS ARE ALWAY WELCOME
