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Sunday, January 22, 2012

Rajma Masala


Rajma or kidney beans is a very popular dish in North India. It goes excellently well with roti, naan , jeera rice or even plain white steamed rice.
You can either soak rajma overnight to make it the next day or if you are in a hurry , you can even use canned kidney beans which do not require soaking.
Rajma cooked with onion tomato gravy and several other spices will absolutely delight you.


Ingredients:


  • Rajma  (kidney beans)   - 1 cup                                           
  • Cumin seeds - 1 tsp
  • Bay leaf - 1 or 2
  • Cinnamon Stick - 1 inch
  • Asafoetida - 1/4 tsp
  • Onion - 1 large
  • Ginger garlic paste  - 1 tbsp
  • Tomato Puree - 1/2 cup
  • Red chili Powder - to taste
  • Coriander powder - 1/2 tbsp
  • Garam masala or Rajma Masala Powder - 1tbsp
  • Salt - to taste
  • Cilantro leaves - for garnishing
  • Butter - 2 tbsp


Directions:


  • Wash and soak Rajma overnight.
  • Pressure cook it until it is done. Try to press a bean between your finger and thumb, you should be able to squeeze it easily. Keep aside.
  • Heat butter in a pan or pot and add cumin seeds, bay leaf, cinnamon stick,asafoetida and let the cumin seeds crackle.
  • Add chopped onion and saute till they turn translucent.
  • Now add ginger garlic paste and fry till the raw flavour goes away.
  • Add tomato puree and cook till then cook till the butter separates. 
  • Add turmeric powder, red chili powder, coriander powder, garam masala ( or rajma masala ) and salt.
  • Add a cup of water and cook for about 3-5 minutes.
  • Now add the cooked rajma along with the water left inside the cooker. 
  • Cook covered for about 5-8 minutes or till the gravy thickens.
  • Garnish with chopped cilantro.
  • Serve with roti, naan or jeera rice or even plain steamed rice.

Tip: You can sprinkle a tbsp of kasoori methi over the curry for a slightly different flavour. Try it :)

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