Rajma or kidney beans curry is the most popular dish in north India. Especially the most integral part of the Punjabi and Dogri cuisine.No weekend meal is completed without this dish in any household there. This dish would definitely be on the dinner tables whenever there is any occasion or get together in the families
Relished by all especially the most favourite of the kids, they would always say that rajma-rice is their favourite one. The easiest and quickest method to make it to pressure cook it so that all the flavours come together in one snap
Below is the detailed recipe for this yummy dish.
Advertisements
|
| Rajma Masala |
INGREDIENTS:
Rajma or kidney beans (soaked overnight) – 2 cups.
Water – 6 cups.
Grated onions – 1/2 cup.
.
Grated tomatoes – 1 cup.
.
Grated tomatoes – 1 cup.
Refined oil – 3-4 tablespoons
Ginger, garlic, green chilly paste – 2 teaspoons.
Salt, turmeric powder, red chilly powder, coriander powder, garam masala powder – 3 teaspoons each.
Some onion rings, whole green chillies and ginger Jullians for garnishing.
METHOD:
1- First of all add soaked rajma, water, half quantity of salt
and turmeric powder to the pressure cooker and cook for 20 minutes at the medium-low flame.
2- When cooked, switch off the gas and let the cooker cooled down completely.
3- In the meantime, heat the refined oil in a pan and add ginger, garlic, green chilly paste.
4- Sauté this and add grated onions. Saute onion paste until they change the colour to golden.
5- Add tomato paste and stir. Now add all the powdered spices and remaining salt.
6- Add little water so that the masala does not burn. Cook until masala leaves oil.
7- Add this masala to boiled rajma and pressure cook for more than 10 minutes at low flame.
8- Switch off the gas and let the cooker cool down completely.
9- Tasty rajma curry is ready. Garnish with some onion rings and ginger Julians and serve with paranthas or rice.
