Saturday, 27 August 2016

Rajma masala (kidney beans in gravy)

        Hi guys,today I am sharing with you one of my favourite recipes,rajma masala,or kidney beans in gravy.this is a all time favourite in my family because of the soft texture of the kidney beans.The rajma I use is of the light brownish variety (see the pic below) and not the reddish brown or the maroon type.this particular type cooks very well when pressure cooked and forms a yummy thick gravy.

rajma or kidney beans-soaked overnight and pressure cooked with salt till soft
onion-2 medium(finely sliced)

ginger garlic paste-1 tablespoon
tomatoes -2 large finely chopped
coriander leaves
salt -as per taste
turmeric powder 1 teaspoon
coriander powder-1 tablespoon 
chili powder-1 heaped teaspoon
kasuri methi powder-half teaspoon
garam masala-1 teaspoon
roasted cumin powder-1 teaspoon
sugar -1 teaspoon

Take all the ingredients

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fry the onions with salt and tumeric

strain out the pressure cooked rajma (do not discard the water)

 after the onions have turned soft and started changing colour ,time to add the tomatoes and the ginger garlic paste

now the coriander and chili powder

add in the rajma

saute along with the spices for two to three minutes

in goes the coriander leaves,kasuri methi powder,sugar
garam masala,and roasted cumin powder

now the water from the cooked rajma

let it simmer for three minutes

I like this consistency(you can adjust the water according to your taste)

mouthwatering rajma ready to be served with rice or roti

Add caption
notes  -soak the rajma overnight
                   pressure cook in salt water till 3 to 4 whistles
                  strain out the water but reserve the water for the gravy

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