Kidney beans (Rajma)

Name: Kidney beans (Rajma)
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 bowl Kidney beans; 1 teaspoon Cumin seeds; 1 onion; 2 inch ginger; 8 flakes garlic; 4 tomatoes; To taste salt; To taste red chilli powder; To taste turmeric powder; 1 tsp Garam masala; 1 tsp rajma masala; 2 tsp kasuri methi; 2 tbsp cooking Oil; as required Water

Aruna Thapar @Arunathapar27

New Delhi

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Punjabi curry dish served with rice, parantha or chapatti

Aruna Thapar @Arunathapar27

New Delhi

#ebook
#Post_39
Punjabi curry dish served with rice, parantha or chapatti

Saved

Ingredients

2 servings

1 bowlKidney beans
1 teaspoon Cumin seeds
1onion
2 inch ginger
8flakes garlic
4tomatoes
To tastesalt
To tastered chilli powder
To tasteturmeric powder
1 tsp Garam masala
1 tsp rajma masala
2 tsp kasuri methi
2 tbsp cooking Oil
as requiredWater

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Steps

1

Wash and Soak kidney beans in water for 4 hours.
2

After 4 hours pressure cook kidney beans for 10 minutes after first whistle. Switch off the flame and let pressure releases automatically from cooker.
3

Peel and wash onion. Ginger and garlic. Grind to a fine paste in grinder. Make puree of tomato by grating.
4

Heat oil in a karahi and put cumin seeds and when cumin seeds splutter add grinded paste and cook till oil leaves the karahi. Add tomato puree and stir well.
5

Add all dry ingredients and kasuri methi and stir fry for 2 minutes.
6

Now add this mixture in kidney beans cooker. Stir well. Now pressure cook for 2 minutes. Switch off the flame.
7

After 10 minutes transfer to the serving bowl. Add rajma masala and garam masala.
8

Garnish with chopped coriander leaves and serve hot with chapatti or rice.