Thursday, March 23, 2006

Rajma Curry

Rajma (Red Kidney Beans) has proteins, fiber etc and can make interesting soups and masaledar dishes that can be relished with Rice or Parathas.

1. Rajma 1 cup
2. Salt to taste
3. Tomato 2 (made into puree)
4. Onion 2
5. Green chillies 1
6. Garam Masala Powder 1 tsp
7. Chilli Powder ½ tsp
8. Dania Powder ¼ tsp
9. Ginger Garlic Paste 1 tsp
10.Oil or butter for seasoning.
11.Bay leaf small piece.
12.Lavang 3 (Cloves)


a. Soak Rajma over night .
b. Pressure cook it with water till cooked.
c. In a Kadai, heat oil. Season with Bay leaf and Cloves.d. Add Onion and sauté till brown and add Chilli powder, Dhania powder, Ginger Garlic paste and Garam Masala powder and stir for few minutes.
e. Now pour Tomato puree into the Kadai, mix it nicely in medium flame till oil floats on top.
f. Take little say 2 table spoons of rajma keep aside for thickening the dish later.
g. Pour remaining Rajma with the water in which it had been boiled.
h. Let it boil for 7 mins.
i. Grind the Rajma (kept aside as above) into a paste and pour this paste on boiling gravy. This helps the gravy to thicken .

Cook this for few minutes.

Garnish with coriander leaves..

Have this Rajma curry with Hot Basmati Rice or Jeera Rice or Paratha…and Enjoy.

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