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Tuesday, May 24, 2016

Rajma curry

  • 1.5 tbsp ghee or oil
  • ½ tsp cumin
  • 1 tsp ginger garlic paste
  •  ½ cup onions puree
  • ¾ cup tomato puree 
  • 1 cup rajma soaked over night
  • water 1 cup 
  • turmeric as needed
  • 1 tsp coriander powder
  • ¼ tsp cumin powder
  • ½  tsp garam masala
  • ¾ tsp red chilli powder
  • coriander leaves for garnish
  • salt as needed
  1. Wash and soak rajma for 8 to 10 hours in lot of water. If you prefer to pressure cook them first, you can do it for 3 to 4 whistles on a medium flame with 2 cups of water.
  2. Heat a pan with oil and saute cumin until it sizzles.
  3. Saute ginger garlic paste until a nice aroma comes out.
  4. Add onions and saute until it turns golden.
  5. Saute tomato puree until the raw smell vanishes.
  6. Add all the spice powders and salt. Saute until oil begins to leave.Add kidney beans and pour water. 
    If you have pressure cooked them already in the first step, then you can add them here along with left over stock. Simmer for 10 to 15 mins.
  7. Pressure cook on a medium flame for 1 whistle. Reduce the flame to low and pressure cook for 2 whistles. When the pressure goes off, open the lid and stir.
  8. Sprinkle some coriander leaves.serve with chapati.

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