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Thursday, August 8, 2013

Recipe-Rajma/ Red Kidney beans (North Indian Style)



Rajma/ Red Kidney beans (North Indian Style)

Rajma rice is staple food of Delhi and you can find it at almost all the street food stalls/ restaurants here. Rajma is an integral part of main course in Punjab. It is a popular Indian vegetarian dish consisting of red kidney beans in thick gravy with lots of Indian whole spices and usually served with rice and roti. The combination of Rajma and rice generally lists as a top favorite of North Indians.


Ingredients

  • 1 cup- Rajma/Red Kidney beans
  • 1 teaspoon -Cumin (Jeera) seeds
  • 1 teaspoon –Mustard (Rai) seeds
  • 1 Onion (finely chopped)
  • 1 Green chili (finely chopped)
  • 2 big Tomatoes (Grinded/Puree)
  • 1 teaspoon Ginger- garlic (adrak-lehsun) paste
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Red chili powder
  • 1 teaspoon Garam masala powder
  • 1 tablespoon Coriander powder
  • 2 tablespoon Oil
  • Coriander leaves for garnishing
  • Salt to taste


Method

  • Wash and soak Rajma seeds/Kidney Beans in 4 cups of water overnight or at least for 4-5 hours.
  • Now cook the rajma seeds in a pressure cooker with a pinch of salt and turmeric powder (haldi) for 2 to 3 whistles or till the rajma gets cooked.
  • Now heat oil in a frying pan or kadhai and add cumin seeds and mustard seeds to it.
  • After two minutes add onion and green chili to it and let them fry until onions turn golden brown.
  • Then add ginger garlic paste and cook for few minutes after that add all the spices and fry them well.
  • Add the Tomato Puree and continue cooking till the oil separates from the corners.
  • Now add the pressure cooked Rajma seeds/kidney beans to it and add some water to adjust the consistency as per your requirement.
  • Let it cook for few minutes and garnish with fresh coriander leaves.

Rajma is ready to be served. Serve them with chapatti/roti or chawal/rice.
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