Tuesday, April 25, 2017

RAJMA MASALA

RAJMA MASALA

Rajma (Red Kidney Beans) is one of the most popular foods in North India. It is had with both rice and rotis. We make rajma from time to time as it has many health benefits. I use this because it is high in proteins.

I have found the best combination is to have rajma chawal, which is nothing but rajma masala along with steamed Basmati rice.

This recipe is adapted from Masterchef Sanjeev Kapoor's recipe from FoodFoodTV channel. 





Ingredients:
  • Rajma, (Kidney Beans), 1 cup
  • Medium-sized Onions, finely chopped, 2
  • Adrak Lahsun (Ginger Garlic) Paste, 2 tbsp
  • Dhania (Coriander)  Powder, 2 tsp
  • Jeera (Cumin) Powder, 1 tsp
  • Chilli Powder, 1 tsp
  • Tomato Puree, 1/2 cup
  • Garam Masala Powder, 1/2 tsp
  • Oil, 3-4 tbsp
  • Fresh Coriander Leaves, chopped, for garnish
Method:

Wash and soak the rajma overnight or for 8-10 hours
Make tomato puree from 2 medium-sized tomatoes. Keep aside.
Wash the soaked rajma and pressure cook in 5 cups of water with a little salt for about 4-5 whistles or till the rajma gets cooked
After the pressure cooker cools, drain the cooked rajma and retain the rajma stock for later use
Heat oil in a thick-bottomed kadhai, and when it gets hot add the finely chopped onions and saute till they become light brown
Add ginger garlic paste and saute for a couple of minutes till the raw smell goes
To this add the coriander powder, cumin powder and chilli powder, and mix well
Stir in the tomato puree and saute for 3-4 minutes
Now add the cooked rajma and 1 cup of the retained rajma stock
Add salt to taste and mix well. (Remember a little salt has already been added when cooking rajma)
To get thickness to the curry, lightly mash the cooked rajma with the back of the ladle
Add garam masala powder, mix and cook covered on medium flame for 5-7 minutes
Finally, garnish with fresh coriander leaves
Serve hot with rotis or with rice