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Preparation Time : 480
Cook Time : 15
Total Time : 495
1 Cup rajma or red kidney beans
1/4 tsp baking soda
2 medium size finely chopped onion
2 medium size finely chopped tomato
1 tsp garlic paste
1 tsp ginger paste
1 green chili finely chopped
1 tsp turmeric powder
2 tsp coriander powder
1/2 tsp red chili powder
1/2 tsp garam masala
1/2 tsp dry mango powder
1/4 tsp of asafoetida
1 tsp cumin seeds
1 tsp oil
1 bay leaf
Wash and soak rajma overnight at least for 8 hours.
In a pressure cooker add the soaked rajma along with 3 cup water and 1/4 baking soda.
You can do 3 to 4 whistles on medium flame.
Heat oil in a pan and add cumin seeds.
when cumin seeds splutter add asafoetida, cloves, cinnamon stick, bay leaf and garlic paste, ginger paste, and chopped green chili and saute.
Add chopped onion and saute it till the onions turn to golden brown.
Add chopped tomato and saute for 2-3 minutes till the tomatoes become soft.
Add turmeric powder, coriander powder, red chili powder and salt and mix well.
Saute the whole masala mixture till the oil starts leaving the masala.
Add boiled rajma to it and mix well.
Cover it and let it simmer for 10 minutes.
When the rajma gets nicely blended with curry add garam masala and dry mango powder and mix well.
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