Friday, 9 March 2018

Rajma masala


Ingrediants

Kidney Beans soaked in overnight 1 cup
Onion 2 medium size finley chopped
Tomato Puree 1/2 cup or to taste
Garlic paste 1 tspn
Ginger paste 1 tspn
Turmeric powder 1/3 tspn
Red chilli powder 1/2 tspn
Garam masala powder 1 tspn
Roasted Cumin powder 1 tspn
Fresh coriander leaves chopped 1 tblspn
Bayleaf 1
Black Cardamom 1
Green Cardamom 1
Cloves 2
Salt to taste
Oil


Method



  1. Rajme ko dho kar cooker me 2-3 cup pani Aur namak daal kar 20- 25 minutes high to Medium flame par cook karen.

  2. Ek kadhaie me oil garam karen. Usme sabhi sabut masale daal den. Ab usme kati huyi pyaz daal kar halka gulabi hone tak fry karen.

  3. Phir usme Ginger-Garlic paste daal kar 2-3 min saute karen.

  4. Ab usme haldi powder, lal mirch powder, garam masala powder Aur zeera powder daal kar achchi tarah mix karen.

  5. Tamatar puree daal kar achchi tarah bhune ki masale se oil alag hone lage. Ab usme boil kiya hua rajma daal kar 2-3 minute pakaye aur use halka halka daba den.

  6. Rajma thick hone lage to flame off kare de. Aur dhaniya ki patti se saja kar rice ya chapati ke saath serve karen


1. Drain kidney beans and wash in fresh water and put into a pressure cooker. Add sufficient water and salt and  pressure cook on a medium to high flame for 15-20 minutes.

2. Check the beans for softness, if they are not soft, cook them more for 2 whistles.

3. Heat 2-3 tablespoons oil in a pan or kadhaie. When oil is medium hot, add bay leaf, black cardamom, green cardamom and cloves

4. Add chopped onion and saute until onion turns translucent. Add ginger-garlic paste and saute for 1-2 minutes.

5. Now add turmeric powder, red chilli powder, garam masala powder and cumin powder mix well.

6. Add tomato puree and salt and mix again. stir and saute the whole masala mixture till the fat starts leaving the masala.

7. Now add rajma and mix well. simmer for 10-12 minutes or more till the rajma curry thickens slightly. it should not be watery.

8. Mash the beans a bit and stir again. Cook few minutes and switch off the flame. Garnish with coriander leaves.

9. Serve rajma masala with steamed rice, jeera rice or naan.


Rajma masala

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