Rajma Keema Masala
#dals - All the Rajma (Kidney Beans) lovers, how about pairing it with some keema / mince (either chicken or mutton) for a non-veg. version? It turns out real yummy, with full of flavours and a blend of various spices. I also added some almond paste for a little bit of richness.
You can relish with hot steamed rice, plain biryani, jeera rice, pulao, naan, tandoori roti, paratha, poori or just plain chapatti. It also goes well with appam or dosa. Rajma or kidney beans is very popular in the Northern regions of India, especially Punjab, and is a favorite menu in all restaurants and dhabas across the country and worldwide. So a slight twist here and there will take your usual dish to a next level.
Rajma is extremely healthy as it contains proteins, fibre, helps in lowering cholesterol, is good for diabetics and prevents hypertension. So go ahead and try out this amazing dish by adding some chicken or mutton keema for a change. Trust me, it turns out super yummy. I like relishing it with hot steamed rice and a dash of lime.
Rajma Keema Masala
#dals - All the Rajma (Kidney Beans) lovers, how about pairing it with some keema / mince (either chicken or mutton) for a non-veg. version? It turns out real yummy, with full of flavours and a blend of various spices. I also added some almond paste for a little bit of richness.
You can relish with hot steamed rice, plain biryani, jeera rice, pulao, naan, tandoori roti, paratha, poori or just plain chapatti. It also goes well with appam or dosa. Rajma or kidney beans is very popular in the Northern regions of India, especially Punjab, and is a favorite menu in all restaurants and dhabas across the country and worldwide. So a slight twist here and there will take your usual dish to a next level.
Rajma is extremely healthy as it contains proteins, fibre, helps in lowering cholesterol, is good for diabetics and prevents hypertension. So go ahead and try out this amazing dish by adding some chicken or mutton keema for a change. Trust me, it turns out super yummy. I like relishing it with hot steamed rice and a dash of lime.
Cooking Instructions
- 1
Pressure cook the soaked rajma in 2 cups water till it turns soft, but not too mushy. Keep aside.
- 2
In a bowl, mix together ginger-garlic-paste, almond paste and all the dry spices with some water and keep aside.
- 3
Heat oil in a pan and temper with cinnamon, cardamom, cloves, bay leaves and cumin seeds.
- 4
Add the onion and saute till light brown.
- 5
Add the tomatoes and continue to stir fry till it is nicely mashed.
- 6
Add the spice paste and mix well.
- 7
Cover and simmer till the oil separates.
- 8
Add the keema and give it a stir. Saute on a low flame till all the moisture has evaporated.
- 9
Then add the boiled rajma & mix everything well. Cover & simmer on a low flame till it slightly thickens to a desired consistency.
- 10
Mash slightly with a potato masher if you wish.
- 11
When done, switch off the flame and add the ghee.
- 12
Garnish with chopped coriander leaves.
- 13
Serve with steamed rice, plain biryani, jeera rice, pulao, naan, tandoori roti, paratha, poori, chapatti, appam or dosa.
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