Rajma Curry

Name: Rajma Curry
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 bowl red rajma of Himachal; 4 bowls of water; Salt to taste; 2 tb sp cooking oil; 1/4 tsp cumin seeds; 1 chopped onion; 2 tomatoes; 1 tb sp ginger garlic paste; 2 Green chilli; 1/2 tsp red chilli powder; 1/4 tsp turmeric powder; 1/2 tsp garam masala; 1/2 tsp MDH rajma masala; 1/2 tsp coriander seeds powder; 1 tb sp kasuri methi; 2 tb sp chopped coriander leaves; 1/4 cup fresh cream

Aruna Thapar @Arunathapar27

New Delhi

#WS #week4 #rajma #week2 #freshcream

Red Rajmah Masala
This Red Rajma masala recipe is a lightly spiced, creamy and delicious Punjabi style curry made with protein rich red Himachali kidney beans, spices, onions, tomato and ginger.

#WS #week4 #rajma #week2 #freshcream

Red Rajmah Masala
This Red Rajma masala recipe is a lightly spiced, creamy and delicious Punjabi style curry made with protein rich red Himachali kidney beans, spices, onions, tomato and ginger.

Aruna Thapar @Arunathapar27

New Delhi

#WS #week4 #rajma #week2 #freshcream

Red Rajmah Masala
This Red Rajma masala recipe is a lightly spiced, creamy and delicious Punjabi style curry made with protein rich red Himachali kidney beans, spices, onions, tomato and ginger.

#WS #week4 #rajma #week2 #freshcream

Red Rajmah Masala
This Red Rajma masala recipe is a lightly spiced, creamy and delicious Punjabi style curry made with protein rich red Himachali kidney beans, spices, onions, tomato and ginger.

Saved

Ingredients

25 minutes

4 servings

1 bowlred rajma of Himachal
4 bowls of water
Salt to taste
2 tb sp cooking oil
1/4 tsp cumin seeds
1 chopped onion
2 tomatoes
1 tb sp ginger garlic paste
2 Green chilli
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp garam masala
1/2 tsp MDH rajma masala
1/2 tsp coriander seeds powder
1 tb sp kasuri methi
2 tb sp chopped coriander leaves
1/4 cupfresh cream

Saved

Steps

25 minutes

1

1. Wash and Soak red rajma in water overnight.
2

2. Pressure cook till 7 minutes after the first whistle. Let pressure release automatically.
3

3. Grind tomatoes and make puree and keep aside. Chop onions.
4

4. Heat oil in a wok. Add cumin seeds and when cumin seeds splutter put finely chopped onions and fry till golden brown colour.
5

5. Add ginger and garlic paste and chopped green chilli and saute for 1 minute.
6

6. Add tomato puree and all dry masale and mix well and cook on low flame till oil leaves the karahi. Add fresh cream and mix well. Cook on low heat for 2 minutes.
7

7 Now add boiled rajma with its stock and mix. Give it a boil.
8

8. Cover it with a lid and cook on low flame till it turns thick. Adjust the consistency of curry by adding water if required.
9

9. Serve hot with chapatti or rice garnished with chopped coriander leaves.