How To Make Rajma Curry
Ingredients :
Kidney beans - 1 cup (washed and soaked overnight or 8-10 hours)
Fine paste of 4 Tomatoes, 2 Geeen chilies, 1 Inch Ginger
Oil - 2-3 tbsp
Green coriander - 2-3 tbsp (finely chopped)
Cumin powder - 1/2 tsp
Garam masala powder - 1/4 cup
Coriander powder - 2 tsp
Turmeric powder - 1/2 cup
Asafoetida - 1-2 pinch
Cumin powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Salt - more then 1 tsp
Baking soda - 1/3 tsp (Is optional)
Fine paste of 4 Tomatoes, 2 Geeen chilies, 1 Inch Ginger
Oil - 2-3 tbsp
Green coriander - 2-3 tbsp (finely chopped)
Cumin powder - 1/2 tsp
Garam masala powder - 1/4 cup
Coriander powder - 2 tsp
Turmeric powder - 1/2 cup
Asafoetida - 1-2 pinch
Cumin powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Salt - more then 1 tsp
Baking soda - 1/3 tsp (Is optional)
Method :
1) Firstly boil rajma. Place soaked rajma in pressure cooker, baking soda, salt and 2 cup water. Cover the cooker and cook for 6-7 minutes.
2) After it simmers once on medium or low flame. Rajma are of three types light brown or chitra rajma, dark brown rajma. they both are equal in size, different in color and also have similar taste.
3) The third type of rajma is Kashmiri or Jummu rajma. They are little sweet in taste but are flavorful.
4) Use any of rajama beans which are easily available in market.
5) Now reduce the flame and cook for 6-7 minutes more. Now prepare masala for rajma in a pan. Add oil in the pan. When oil gets hot.
6) Add Asafoetida, Cumin seeds, Turmeric powder. Add Tomato-geeen chilly-ginger paste, Coriander powder, Red chilly powder and Cumin powder.
7) Keep stirring occasionally and cook masala until oil starts floating on the surface.
8) Masala is ready; now mix rajma into it. Also add salt, garam masala and mix nicely. Add more water if you prefer not having thick gravy.
9) Also add chopped coriander leaves and reduce the gas to minimum. Now cover the pan and cook for 2-3 minutes more so that spices, And aroma is absorbed in rajma.
10) Rajma curry is ready, take it out in a bowl. Rajma is ready and smells heaven.
All reciepes are written by our team members. Please do not copy any of them. All are under copywrite act.
2) After it simmers once on medium or low flame. Rajma are of three types light brown or chitra rajma, dark brown rajma. they both are equal in size, different in color and also have similar taste.
3) The third type of rajma is Kashmiri or Jummu rajma. They are little sweet in taste but are flavorful.
4) Use any of rajama beans which are easily available in market.
5) Now reduce the flame and cook for 6-7 minutes more. Now prepare masala for rajma in a pan. Add oil in the pan. When oil gets hot.
6) Add Asafoetida, Cumin seeds, Turmeric powder. Add Tomato-geeen chilly-ginger paste, Coriander powder, Red chilly powder and Cumin powder.
7) Keep stirring occasionally and cook masala until oil starts floating on the surface.
8) Masala is ready; now mix rajma into it. Also add salt, garam masala and mix nicely. Add more water if you prefer not having thick gravy.
9) Also add chopped coriander leaves and reduce the gas to minimum. Now cover the pan and cook for 2-3 minutes more so that spices, And aroma is absorbed in rajma.
10) Rajma curry is ready, take it out in a bowl. Rajma is ready and smells heaven.
All reciepes are written by our team members. Please do not copy any of them. All are under copywrite act.
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