Rajma chawal

Name: Rajma chawal
Total time: 2100 s
Yield: 4 servings
Cuisine: Indian
Ingredients: cup Kidney Beans soaked overnight1; to taste Tomato Puree; 4 tablespoons Oil; 2 Onions finely chopped medium; 2 tablespoons Ginger-garlic paste; 1 teaspoon Cumin powder; 2 teaspoons Coriander powder; 1 teaspoon Red chilli powder; 1 1/2 teaspoons Garam masala powder; 1 tablespoon Fresh coriander leaves chopped; 1/2 cup Tomato puree

Hemant Srinvastava @cook_9291599

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Hemant Srinvastava @cook_9291599

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Ingredients

35 minuts

4 servings

cupKidney Beans soaked overnight1
to tasteTomato Puree
4 tablespoonsOil
2 Onions finely chopped medium
2 tablespoonsGinger-garlic paste
1 teaspoonCumin powder
2 teaspoonsCoriander powder
1 teaspoonRed chilli powder
1 1/2 teaspoonsGaram masala powder
1 tablespoonFresh coriander leaves chopped
1/2 cupTomato puree

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Steps

35 minuts

1

Drain kidney beans and wash in fresh water and put into a pressure cooker. Add 5 cups of water and salt and cook under pressure till 4-5 whistles are given out.
2

Drain and reserve the cooking liquor. Heat oil in a non-stick pan. Add onions and sauté till light brown.
3

Add ginger-garlic paste and sauté for 2 minuts
4

Add kidney beans and mix well. Add 1 cup cooking liquor and salt and stir to mix.
5

Mash the beans a bit and stir again. Add garam masala powder and mix and cook for 5-7 minutes
6

Garnish with coriander leaves and serve hot.