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 :