Tuesday, March 8, 2011

Rajma / Kidney Beans Curry


Rajmah - 200 gm / 1/2lb
Chopped onion - 1/2 cup
Chopped tomato - 1 and 1/2 cup
Garlic paste - 1 tbsp.
Ginger paste - 1 tbsp.
Red chili powder - 1 tbsp.
Coriander powder - 1 tbsp.
Cumin powder - 1 tsp.
Cumin - 1tsp
Garam Masala - 1/2 tsp
Turmeric powder - 1 tsp.
Chopped green coriander - 1 tbsp
Bay leaf - 3
Oil - 3 tbsp.
Salt As per taste


Soak Rajmah for 6 to 8 hours.
Heat oil in a pressure cooker, add bay leaves, Jeera, chopped onion and sauté’ onion till golden brown in color. Add Ginger Paste and Garlic Paste. Cook for a minute then add Tomato, when the oil starts getting separate Add red chili powder, Coriander powder, Cumin powder, Soaked Rajmah, Salt and pressure cook. When the cooker gets cool remove the lid and mash Rajmah slightly for thickening the gravy and boil Rajmah curry for few min and add garam masala.
Transfer Rajmah curry to a serving dish and garnish with chopped fresh coriander.

Serve hot with steamed rice / Naan