Tuesday, August 27, 2013

Rajma (Kidney Beans) In Tomato Gravy

  • Rajma: 1 Cup (Soaked for few hours)
  • Ghee: 2 Tbsp
  • Ginger Paste: 1 Tsp
  • Garlic Paste: 1 Tsp
  • Tomato: 1 Big (Chopped to small pieces)
  • Green Chilly: 2 Nos.
  • Onion: 1 Big
  • Coriander Leaves: 1/4 Cup
  • Kashmirie Chilly Powder: 1 Heaped Tsp
  • Coriander Powder: 1 Tbsp
  • kasuri Methi (Dried Fenugreek Leaves): 1 Tbsp
  • Garam Masala; 1/4 Tsp
  • Cumin Powder: 1/4 Tsp
  • Salt To Taste

Cooking Method:

          Pressure cook Rajma up to 3 whistles. Make the onion in big pieces and cook with little water. Heat ghee in a kadai and add ginger garlic paste into it. When its raw smell is gone add kashmirie chilly powder and coriander powder and saute well in low flame.Then add chopped tomatoes. After tomatoes are well done, add green cilly and 1/2 of coriander leaves. Then pour cooked Rajma. Add salt and cook for another 5 min. After that, grind the onion into a paste and add to the curry. After 5 min add coriander leaves, kasuri methi, garam masala powder and cumin powder to the gravy. Remove from fire and serve.

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