RAJMA CURRY | INDIAN CURRY

 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 – 1/8^th 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:

1. Wash the rajma well under running water thrice.
2. Soak them overnight or for 8 hrs.
3. In the soaked water pressure cook them with bay leaf, cinnamon, cardamom and cloves and enough salt for 5 whistles.
4. Chop the onions finely.
5. Make puree of the tomatoes.
6. Grind ginger and garlic into a fine paste.
7. Heat oil in a pan.
8. In med flame add the cumin seeds. Add and sauté the ginger-garlic paste till the raw smell disappears.
9. Add the onion and silted green chili and fry them till brown.
10. Now lower the flame and add the powdered spices and saute till the raw smell disappears.
11. Add the tomato puree. Mix well.
12. Cook the curry for 7 min.
13. Add the pressure-cooked kidney beans and cook till the gravy thickens.
14. Garnish the curry with coriander leaves.