Ingredients
Rajma (red kidney beans)-1 1/2cups (soaked in water for overnight), oil-3 1/2tbsps, green cardamoms-5, cloves-4, cinnamon stick-1, cumin seeds-1/4tsp, bay leaves-2-3, mace-1flower (optional), finely chopped onion-240gms, ginger powder-1tsp, garlic powder-1/2tsp, tomato (can/puree)-1/2cup, turmeric powder-1tsp, chili powder-1/2tsp, cumin powder-1/2tsp, coriander powder-2tsps, salt to taste, sugar-1-2 pinches; optional, garam masala powder-1tsp, water-3 1/2cups.
Cooking Method
Step 1. Heat oil, fry green cardmoms, cloves, cinnamon stick, cumin seeds, bay leaves and mace (optional) and let them brown.
Step 2. Fry chopped onion till golden in color. Add ginger, garlic, tomato, turmeric, chili, cumin, coriander, salt and sugar and cook till oil separates.
Step 3. Put the soaked rajma in a pressure pan. Add the cooked masala. Pour water and close the lid.
Step 4. Pressure cook to give 3-4 whistles. Open the lid and check for tenderness after pressure drops.
Step 5. Again cook over medium flame for 5 minutes. Add garam masala powder and cook for further 6-10 minutes over slow flame or till the gravy has thickened. Stir occasionally. Turn off the flame. Keep the pan covered for 10 minutes. Serve with RICE or ROTI.
Notes / Special Remarks
A) See "COOKING BASICS" for the recipe of Garam masala B) Sprinkle little heeng (asafoetida) on step1 C) FOR RICE-- cook the rice along with black cardamom, green cardamom, little star anise, lemon juice and salt to your taste. Remove the whole spices when the rice is done. Serve it with RAJMA MASALA
Photo Courtesy : Ingredients
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Photo Courtesy : Fry the whole spices
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Photo Courtesy : Fry the onion
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Photo Courtesy : Add tomato and spices
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Photo Courtesy : Fry till oil seperates
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Photo Courtesy : Soaked Rajma
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Photo Courtesy : Add cooked masala
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Photo Courtesy : pour water
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Photo Courtesy : pressure cook till soft
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Photo Courtesy : Add garam masala powder
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Photo Courtesy : Ready to serve
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