Rajma lajawab

Name: Rajma lajawab
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 cup Red kidney beans or Rajma; as required Water; 2 tablespoon oil; 2 large tomatoes; 1/4 beetroot; 2 garlic cloves; 1/2 inch ginger piece; 2 green chillies (optional); 1 tsp Cumin coriander powder; 1/2 tsp Turmeric powder; 1 tsp red chilli powder; as per taste Salt; 1 medium potato cubed; 1/2 tsp Kasuri methi

Kavita Ns @food_ish

Mumbai

Rajma chawal is a famous delicacy of North India served on special occasions like wedding,festivals and parties.
Rajma is a Hindi term for kidney beans, soaked, boiled and prepared in to a gravy.
#rajma #kidneybeans #northindian #indiandelicacy

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Ingredients

30 mins

4 people

1 cupRed kidney beans or Rajma
as requiredWater
2 tablespoonoil
2large tomatoes
1/4beetroot
2garlic cloves
1/2 inchginger piece
2green chillies (optional)
1 tspCumin coriander powder
1/2 tsp Turmeric powder
1 tspred chilli powder
as per tasteSalt
1medium potato cubed
1/2 tspKasuri methi

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Steps

30 mins

1

Wash and soak rajma overnight
2

Next day boil the beans in pressure cooker. Add little salt while boiling.
3

Grind together tomatoes, garlic, ginger, green chillies and beetroot.
4

In a wok or kadhai, heat 1 tablespoon oil. Oil should not be very hot. Add coriander cumin powder, salt, red chilli powder.
5

Add the boiled rajma and saute for a min.
6

Add the rajma water and adjust the gravy consistency accordingly.
7

Now let's prepare tadka.
8

In another small kadhai, heat the remaining 1 tablespoon oil. Add the potatoes and a pinch of salt. Fry them till golden brown and add some Kasuri methi.
9

Add this fried aloo to the rajma gravy.
10

Garnish with some more Kasuri methi and fresh coriander leaves. Serve hot with jeera rice or rotis.

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Cooksnaps

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Kavita Ns @food_ish

on April 19, 2021 18:45

Mumbai

Connect with me on my insta handle : https://www.instagram.com/food_ishkitchen/I am a home chef, a SAHM, mother of two cuties. I love cooking, baking, food photography, experimenting new recipes and keeping hold of traditional recipes that I relished as a kid from my grandmother and mother's kitchen.