Whosayna’s Rajma in Coconut Cream

Name: Whosayna’s Rajma in Coconut Cream
Total time: 1800 s
Yield: 9 servings
Cuisine: Indian
Ingredients: 1/2 kg Rajma/Kidney Beans (dried); 1 Onion; 2 Tomatoes; 1 and half tsp Salt; 1 tsp Chilli powder; 1/4 tsp Turmeric powder; 2 cups Coconut Milk (thick); 1 Garlic clove (chopped)

Husseina Nazir @cook_12708392

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#ebook
#RecipeNo:47

#teamtrees
#onerecipeonetree

Husseina Nazir @cook_12708392

#ebook
#RecipeNo:47

#teamtrees
#onerecipeonetree

#ebook
#RecipeNo:47

#teamtrees
#onerecipeonetree

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Ingredients

30mins

9 servings

1/2 kgRajma/Kidney Beans (dried)
1Onion
2Tomatoes
1 and half tsp Salt
1 tspChilli powder
1/4 tspTurmeric powder
2 cupsCoconut Milk (thick)
1Garlic clove (chopped)

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Steps

30mins

1

Soak rajma overnight, in water
2

In a pressure cooker put onions and braise with two tablespoon of oil till pinkish brown
3

Add spices, garlic, salt and tomatoes, cook till paste-like.
4

Add rajma with two cups of water and cook till tender.
5

Remove lid and dry up the water, now add coconut milk and let it boil once.
6

Garnish with chopped coriander leaves and green chillies
7

Serve with coconut or plain rice.
8

You can also make coconut cream from coconut milk by boiling it till thick cream and top the rajma with it.