Rajma in Broccoli Gravy

Name: Rajma in Broccoli Gravy
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup broccoli florets; 1 cup soaked and boiled rajma (kidney beans) in salt water; to taste salt; 1 tbsp mint leaves; 1 tbsp coriander leaves; 2 tsp chopped ginger; 2 green chillies; 3/4 tbsp grated dry coconut; 1 tbsp peanuts; 1 tbsp oil; 1/4 tsp mustard seeds; 1/4 tsp turmeric powder; 1/4 tsp roasted coriander powder; 1/4 tsp roasted cumin seeds powder; 1/4 tsp chilli powder

jyotibahirat @jyotiskitchen

Bangalore

Red kidney beans are filling and nutritious. This curry is a favourite in Punjab and loved by all. Instead of the usual tomato gravy, I tried a broccoli gravy and it turned out to be delicious. This makes a wholesome meal when served with chapati, rice, bhatura etc.

jyotibahirat @jyotiskitchen

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Ingredients

45 mins

4 servings

1 cupbroccoli florets
1 cupsoaked and boiled rajma (kidney beans) in salt water
to tastesalt
1 tbspmint leaves
1 tbspcoriander leaves
2 tspchopped ginger
2green chillies
3/4 tbspgrated dry coconut
1 tbsppeanuts
1 tbspoil
1/4 tspmustard seeds
1/4 tspturmeric powder
1/4 tsproasted coriander powder
1/4 tsproasted cumin seeds powder
1/4 tspchilli powder

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Steps

45 mins

1

Heat the oil in a kadhai then add mustard seeds. When the seeds crackle, add green chillies, ginger, peanuts, dry coconut and turmeric.
2

Saute for a few seconds and then add broccoli florets and saute for 10 to 15 minutes on a low flame stirring occasionally.
Then add mint leaves, coriander leaves and cook for a few minutes.
Then add coriander, cumin seeds powder and chilli powder.
Let it cool for 5 minutes, then blend it in the mixer to a fine paste.
Transfer or sift this into the kadhai and add