Rajma masala
Rajma masala
Rajma (kidney beans) is a very rich source of protein. Rajma masala can be had with chapati, poori, naan or rice. The important thing when making rajma masala is that rajma should be cooked well. For that it is very important to soak the rajma for at least 6 to 8 hours. I usually soak overnight.
Ingredients
Rajma (kidney beans) - 1 cup
Onion - 2 finely chopped
Tomato - 2 finely chopped
Green chilli - 2 chopped
Ginger garlic paste - 2 tbsp
Coriander powder - 2 tsp
Garam masala powder - 1tsp
Lemon juice - 2 tsp
Red chilli powder - 1 tsp
Jeera powder -1/2 tsp
Jeera seeds - 1 tsp
Salt - for taste
Method
First pressure cook the soaked rajma for about 5 whistles. Check if the rajma is soft or cook it again for 2 to 3 whistles. Filter the rajma. Don't throw the stock. It will be useful for cooking.
In a large kadai, take 2 tbsp of butter and heat it. Add cumin seeds and allow it to splutter. Add the ginger garlic paste and saute it till brown. Add the finely chopped onions and saute them till they are golden brown. Now add the tomatoes and saute them till they are soft. Add the green chili and heat it for a minute. Add the spice powders one by one, turmeric powder, red chilli powder, coriander powder, jeera powder and garam masala powder. Heat it till the oil starts leaving. Add the filtered rajma (keep about a fistful) and the stock also. Add salt for taste. To thicken the gravy, mash the fistful rajma. Also take 2 tsp of corn flour and mix it with 5 tsp of water and put it to the gravy. You can add 2 tsp of fresh cream (optional). Once the gravy comes to boil, remove it from heat and add the lemon juice.
Serve hot with rice or chapati or roti
Rajma (kidney beans) is a very rich source of protein. Rajma masala can be had with chapati, poori, naan or rice. The important thing when making rajma masala is that rajma should be cooked well. For that it is very important to soak the rajma for at least 6 to 8 hours. I usually soak overnight.
Ingredients
Rajma (kidney beans) - 1 cup
Onion - 2 finely chopped
Tomato - 2 finely chopped
Green chilli - 2 chopped
Ginger garlic paste - 2 tbsp
Coriander powder - 2 tsp
Garam masala powder - 1tsp
Lemon juice - 2 tsp
Red chilli powder - 1 tsp
Jeera powder -1/2 tsp
Jeera seeds - 1 tsp
Salt - for taste
Method
First pressure cook the soaked rajma for about 5 whistles. Check if the rajma is soft or cook it again for 2 to 3 whistles. Filter the rajma. Don't throw the stock. It will be useful for cooking.
In a large kadai, take 2 tbsp of butter and heat it. Add cumin seeds and allow it to splutter. Add the ginger garlic paste and saute it till brown. Add the finely chopped onions and saute them till they are golden brown. Now add the tomatoes and saute them till they are soft. Add the green chili and heat it for a minute. Add the spice powders one by one, turmeric powder, red chilli powder, coriander powder, jeera powder and garam masala powder. Heat it till the oil starts leaving. Add the filtered rajma (keep about a fistful) and the stock also. Add salt for taste. To thicken the gravy, mash the fistful rajma. Also take 2 tsp of corn flour and mix it with 5 tsp of water and put it to the gravy. You can add 2 tsp of fresh cream (optional). Once the gravy comes to boil, remove it from heat and add the lemon juice.
Serve hot with rice or chapati or roti
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