RAJMA CURRY
Who doesn't love Rajma!
Serves - 4
BEST TIME TO HAVE?
As your Lunch or Dinner.
HOW TO MAKE RAJMA CURRY?
INGREDIENTS:
- Rajma/Kidney Beans – 250g
- Onion – 250g
- Ginger – 10g
- Garlic – 30g
- Cumin seeds – 1/8th tsp
- Tomato – 250g
- Ghee/Oil – 2 tsp
- Salt – as per your need.
- Turmeric Powder – ¼ tsp.
- Green Chili – 3 no
- Chili powder – 1 tsp
- Coriander Powder – 1 tsp
- Garam Masala – ½ tsp
- Bay leaf – 1no
- Cinnamon stick – 1 cm
- Cloves - 2
- Cardamom – 1 no
- Coriander leaves – a spring
METHOD:
- Wash the rajma well under running water thrice.
- Soak them overnight or for 8 hrs.
- In the soaked water pressure cook them with bay leaf, cinnamon, cardamom and cloves and enough salt for 5 whistles.
- Chop the onions finely.
- Make puree of the tomatoes.
- Grind ginger and garlic into a fine paste.
- Heat oil in a pan.
- In med flame add the cumin seeds. Add and sauté the ginger-garlic paste till the raw smell disappears.
- Add the onion and silted green chili and fry them till brown.
- Now lower the flame and add the powdered spices and saute till the raw smell disappears.
- Add the tomato puree. Mix well.
- Cook the curry for 7 min.
- Add the pressure-cooked kidney beans and cook till the gravy thickens.
- Garnish the curry with coriander leaves.
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