Soaking time: overnight
Preparation time: 15 minutes
Cooking time: 1 hour
Ingredients:
1 cup Rajma (red kidney beans)
1 large onion
1 large ripe tomato
1 tbsp chopped garlic (3 big size)
1 tbsp chopped ginger
2 green chilies chopped
2 tsp whole cumin
1 tbsp red chili powder
2 tsp roasted cumin powder
1/4 tsp turmeric powder
1 tsp amchur powder
1/2 tsp garam masala powder
1/2 cup milk
1/2 cup chopped coriander leaves
1 small piece of cinamon stick
Salt to taste
4 to 5 tsp ghee (clarified butter)
Preparation:
- Wash and soak rajma for 6 to 7 hrs.
- Boil the rajma in a pressure cooker along with salt and cinamon stick. Mash few rajma beans with back of the spoon.
- Chop 1 large onion, 1 large tomato, 3 cloves of garlic, 2 green chilies and a piece of ginger.
- Chop coriander leaves.
Method:
1) Heat butter or 4 tbsp of ghee and add 2 tsp of whole cumin.
2) When cumin changes color, add chopped ginger, garlic and green chilies, fry till the raw smell disappears.
3) Add chopped onion and saute till light golden and soft.
4) Now add chopped tomatoes, 1 tbsp red chili powder, 2 tsp roasted cumin powder and 1/4 tsp turmeric powder. Cook on low heat for 10 minutes with the lid on.
5) In case if the masala stick to the pan, add some water in which the rajma is cooked. And then add the boiled rajma along with the water to the onion tomato masala.
6) Add 1 tsp amchur powder, 1/2 tsp garam masala powder, 1/2 cup milk and chopped coriander leaves. Stir well, place the lid and cook on low flame for 15 to 20 minutes ( or more). Taste and add salt, boiled rajma already has salt in it.
7) This is an important step where you have to cook the rajma on low heat and keep stirring in between. Keep cooking till the watery consistency turns into a thick rich and creamy gravy. If desired you can keep the consistency thin.
8) Serve hot with steamed rice or ghee rice.
Ingredients:
1 cup Rajma (red kidney beans)
1 large onion
1 large ripe tomato
1 tbsp chopped garlic (3 big size)
1 tbsp chopped ginger
2 green chilies chopped
2 tsp whole cumin
1 tbsp red chili powder
2 tsp roasted cumin powder
1/4 tsp turmeric powder
1 tsp amchur powder
1/2 tsp garam masala powder
1/2 cup milk
1/2 cup chopped coriander leaves
1 small piece of cinamon stick
Salt to taste
4 to 5 tsp ghee (clarified butter)
Preparation:
- Wash and soak rajma for 6 to 7 hrs.
- Boil the rajma in a pressure cooker along with salt and cinamon stick. Mash few rajma beans with back of the spoon.
- Chop 1 large onion, 1 large tomato, 3 cloves of garlic, 2 green chilies chopped and a piece of ginger.
- Chop coriander leaves.
Method:
1) Heat butter or 4 tbsp of ghee and add 2 tsp of whole cumin.
2) When cumin changes color, add chopped ginger, garlic and green chilies, fry till the raw smell disappears.
3) Add chopped onion and saute till light golden and soft.
4) Now add chopped tomatoes, 1 tbsp red chili powder, 2 tsp roasted cumin powder and 1/4 tsp turmeric powder. Cook on low heat for 10 minutes with the lid on.
5) In case if the masala stick to the pan, add some water in which the rajma is cooked. And then add the boiled rajma along with the water to the onion tomato masala.
6) Add 1 tsp amchur powder, 1/2 tsp garam masala powder, 1/2 cup milk and chopped coriander leaves. Stir well, place the lid and cook on low flame for 15 to 20 minutes (or more). Taste and add salt, boiled rajma already has salt in it.
7) This is an important step where you have to cook the rajma on low heat and keep stirring in between. Keep cooking till the watery consistency turns into a thick rich and creamy gravy. If desired you can keep the consistency thin.
8) Serve hot with steamed rice or ghee rice.
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