Ingredients:
- Rajma (Red kidney beans) - 1 cup (or) 1 tin
- Tomatoes (chopped) - 3 (or) 1/2 tin
- Onions (finely chopped) - 3
- Ginger-garlic paste - 1 tsp
- Red chilli powder - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Coriander powder (daniya powder) - 1 tbsp
- Asafoetida (hing/hinguva) - 1/8 tsp
- Bay leaf - 1
- Cinnamon (dalchina chekka) - 1 inch piece
- Cardamon (elachi) - 2
- Cloves (lavang) - 2
- Cumin seeds (Jeera/jeelakarra) - 1/2 tsp
- Salt - to taste
- Oil - 2 tbsp
- Butter - 1 tsp
- Water - as needed
Method:
- Soak the rajma/red kidney beans for 8-10 hours or over night.
- And pressure cook for 3-4 whistles or till soft.
- After that separate the water and rajma and keep a side. Store the boiled water for cooking for gravy.
- Heat oil in a pan/wok/kadai add cumin seeds and asfoetida, When they splutter add bay leaf, cinnamon, cardamom, cloves. Saute well. Mix well and cook for again 1-2 min.
- Add chopped onions, ginger-garlic paste and saute for 2-3 min.
- Now add chopped tomatoes to this mixture and cook for 3-4 min or till the tomatoes becomes mash. Add salt to taste.
- Then add boiled rajma and cook for 2-3 min. Then add cup of the left water. Cover and cook again for 3-4 min.
- Now add 1 tsp of butter to it.
- You can serve Rajma masala (Red kidney beans curry) with rice, roti, chapathi or paratha.
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