Rajma is a popular North Indian vegetarian side dish consisting of rajma (red kidney beans),in a thick gravy with many of the spices, onion and tomato and is served with chapathi or rice. Actually it is a Punjabi Cuisine. See the recipe below.
INGREDIENTS
Rajma / Red kidney beans - 1 cup
Onion - 1 (big)
Tomato - 2 (medium)
Garlic - 6 pod
Ginger - 1 piece
Cardamom - 2
Chilli powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Garam Masala - 1 teaspoon
Cumin seeds - 1 pinch
Salt - to taste
Cooking oil - 1 teaspoon
Kasoori methi / dried fenugreek leaves - 1/2 teaspoon
Fresh cream - 3 teaspoon
Butter - 1 teaspoon (optional)
METHOD
Soak Rajma in water for 9 hours. Cook it with cardamom and water till rajma get soft. Drain excess water and keep aside. Keep the drained water too. Put a pan on flame and pour some oil when it get hot. Splutter cumin seeds and add finely chopped onion to it. Saute well. Add finely chopped ginger and garlic to it and saute well. Add chilly powder, garam masala, Turmeric powder and salt. After 1 minute, add finely chopped tomato pieces and saute. Grind 1 laddle full cooked rajma and kasoori methi to make a fine paste. Add cooked rajma and the drained water to the tomato mix and combine well. Add kasoori methi paste to the curry when it get boiled. Cook for 5 minutes more. Finally add fresh cream and butter and mix well. Turn off the flame. Healthy Rajma Curry is ready. Serve it with Chapathi.
BINDU JAYESH
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RAJMA MASALA
INGREDIENTS
Rajma / Red kidney beans - 1 cup
Onion - 1 (big)
Tomato - 2 (medium)
Garlic - 6 pod
Ginger - 1 piece
Cardamom - 2
Chilli powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Garam Masala - 1 teaspoon
Cumin seeds - 1 pinch
Salt - to taste
Cooking oil - 1 teaspoon
Kasoori methi / dried fenugreek leaves - 1/2 teaspoon
Fresh cream - 3 teaspoon
Butter - 1 teaspoon (optional)
METHOD
Soak Rajma in water for 9 hours. Cook it with cardamom and water till rajma get soft. Drain excess water and keep aside. Keep the drained water too. Put a pan on flame and pour some oil when it get hot. Splutter cumin seeds and add finely chopped onion to it. Saute well. Add finely chopped ginger and garlic to it and saute well. Add chilly powder, garam masala, Turmeric powder and salt. After 1 minute, add finely chopped tomato pieces and saute. Grind 1 laddle full cooked rajma and kasoori methi to make a fine paste. Add cooked rajma and the drained water to the tomato mix and combine well. Add kasoori methi paste to the curry when it get boiled. Cook for 5 minutes more. Finally add fresh cream and butter and mix well. Turn off the flame. Healthy Rajma Curry is ready. Serve it with Chapathi.
How is it?
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Thank You
bindurohinipillai@gmail.com
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