November 6, 2012

Rajma curry / Red kidney beans curry / Rajma masala


             


             As i am choosy at times, i never tasted rajma. when i had to i search something new to cook for my husband lunch bag other than channa masala, rajma was the one i saw here in indian store so thought to give a try. i tried a version of rajma masala from a cookbook - it didn't work well. then i had to go with my own method of cooking.Now this is into one of his favorite curry list. This beans has a unique taste when cooked...it goes very well with roti's or rice.


Ingredients:

Rajma / Red kidney beans   -   1 cup
Onions                               -   1-1/2 cup (Finely chopped)
Tomatoes                           -    2/3 cup(finely chopped)
Garlic pods                         -   4 no's(Finely chopped will bring to 1 tablespoon)
Turmeric powder                 -   1/4 teaspoon
Chilli powder                       -   1 teaspoon
Coriander powder                -   1 tablespoon
Garam masala                    -    1 teaspoon
Cooking oil                         -    2 tablespoon
Jeerakam                           -    1 teaspoon


Method:
  • Soak rajma overnight or for atleast 8 hours. pressure cook them with required water until they are soft (4 to 5 whistles) and don't pour the cooked water,just keep aside.
  • Heat the oil, add jeera(allow to splatter) then add onion, garlic and saute for 5 minutes(onions should be transparent and slightly brown)
  • Add tomatoes and saute for 3 minutes(until they are soft)
  • Time for powders - so add turmeric powder,chilli powder,coriander powder,garam masala powder and saute for 5 minutes(the raw smell should go away)
  • once the oil is oozing out add rajma with the water you boiled it(if you had too much water then just add 2 cups of it / u can also add plain water instead)
  • mix well, cover it and let it boil for 3 minutes.
  • your rajma curry is ready to enjoy with roti/rice.

Heat the oil, add jeera(allow to splatter) then add onion, garlic and saute for 5 minutes(onions should be transparent and slightly brown)
Add tomatoes and saute for 3 minutes(until they are soft)

Time for powders - so add turmeric powder,chilli powder,coriander powder,garam masala powder and saute for 5 minutes(the raw smell should go away)

once the oil is oozing out add rajma with the water you boiled it(if you had too much water then just add 2 cups of it / u can also add plain water instead)

mix well, cover it and let it boil for 3 minutes.

Hot and ready to go with rice/roti



Am happy to send this recipe to the below event :












































5 comments:

  1. I just want to dip a roti and gulp that Rajma. Looks so delicious.

    ReplyDelete
  2. Nice! The rajma are not only tasty they are healthy too. Thanks great post. Click for fnm.

    ReplyDelete
  3. How many tomatoes to be added

    ReplyDelete
    Replies
    1. 2/3 cup (chopped) - Thank you for reminding that i missed it in ingredients yasmeen

      Delete

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