Restaurant style kidney beans curry (rajma chawal)
#cc2022
#week2
#cc2022week2
#lunchrecipe
Yummy tasty restaurant style rajma curry
Restaurant style kidney beans curry (rajma chawal)
#cc2022
#week2
#cc2022week2
#lunchrecipe
Yummy tasty restaurant style rajma curry
Cooking Instructions
- 1
Place the kidney beans in a large bowl and fully immersed in cold water, leave to soak overnight (for at least 10 hours).
Once kidney beans have soaked overnight, rinse thoroughly.
- 2
Add to a large saucepan cover completely with cold water. Bring to a boil and then simmer for abot 45 minutes to 1 hour (beans should be soft but not mushy).
- 3
Drain.
Heat the ghee (or other cooking oil of choice) in a large deep frying pan over a medium high heat.
Add the onion and cumin seeds and fry until the onion is lightly golden and softened.
- 4
Add in the ginger, garlic, ground cumin, ground coriander, turmeric, garam masala, Kashmiri (red ♥️ chilli) Lal mirch mirch and ½ teaspoon of salt and continue to cook for an additional minute or so, until the base is paste like.
- 5
Add in the tomato puree cardamom pods, cooked kidney beans and 2 cups of water, bring to a boil and then reduce heat, cover and simmer for 30 minutes.
- 6
If you prefer a thicker gravy, mash a few of the kidney beans in the sauce, if you prefer it more saucy, add in a little more water.
Taste and season as needed with more salt.
and sprinkle with chopped coriander. ready to serve - 7
Serve with steam rice, jeera rice and roti (your choice)
- 8
Enjoy your plate
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