RAJMA is one of my all time favourite dish from childhood, I remember we use to ask our mom to cook them every sunday and same is expected by my kids now… this dish is much demanded in almost all north indian families.
- 2 cups rajma ( red kidney beans )
- ¼ teaspoon turmeric powder
- 2 onions chopped
- 3-4 tomatoes chopped
- 2 garlic cloves chopped
- 1 inch ginger chopped
- ½ teaspoon coriander powder
- ½ – 1 teaspoon red chilli powder
- ½ teaspoon garam masala
- Salt to taste
- 2 tablespoon oil
- coriander leaves for garnishing
MethodSoak Rajma overnight, pressure cook in the morning for about 1 hour on low to medium flame. Check once if rajma are properly cooked and soft, if not please pressure cook it for another 10-15 mins. Rajma should be soft after boiling.
Grind chopped onions , tomatoes, ginger and garlic in the food processor or a mixer grinder. Take a non stick pan, heat oil in it and add the ground raw mixture to it, saute till cooked and pan starts to leave the oil from the sides of the pan ( for about 10 -15 mins on medium to high flame ) keep stirring it in between , add all the dry spices to it and cook for another 5 -7 mins.
Add boiled rajma to the above gravy and simmer to cook for another 10 mins till a thick gravy is formed. Add finely chopped coriander leaves for garnishing. Serve it with rice or parathas.
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