Tuesday, June 21, 2011

Rajma Gravy Curry




Rajma or red kidney beans is high in starch, protein,dietary fiber and is an excellent  source of iron, potassium and folic acid
INGREDIENTS:
1.     Rajma (red kidney beans)dry 1 cup
2.     Bay leaf 1
3.     Onion 1 (pureed raw in blender)
4.     Tomato 1 (pureed raw in blender)
5.     Red chilli powder 2 tsp
6.     Turmeric powder 1 tsp
7.     Cumin powder 1 tsp
8.     Garam masala powder 1tsp
9.     Coriander powder 2 tsp
10.   Garlic 1Tbsp (chopped)
11.   Tomato puree or tomato ketchup 3 Tbsp
12.   Ginger 1Tbsp (chopped)
13.   Green chillies 2 (chopped)
14.   Coriander leaves for garnish
15.   Soda bicarbonate ¼ tsp (optional)
16.   Salt to taste
17.   Oil 4 -5 Tbsp
METHOD:
·     Soak the red kidney beans for 6 hours (preferably overnight).Cook in a pressure cooker with salt, soda bicarbonate and water
·     After the steam is released twice, reduce heat and cook for 10 minutes. When cool, open the cooker and drain water. Reserve water for gravy
·     Heat a non stick kadai add oil when hot add bay leaves and pureed onion and fry untill pink
·     Add garlic and green chillies
·     After 1 minutes add all the powdered spices and mix well then add raw pureed tomato and ginger and cook for 6 minutes
·     Then add cooked red kidney beans and salt, mix well and saut√© for 3 minutes
·     Then add 1 - 2 cup water and let it cook for 10 minutes on medium heat (the amount of water can be varied depending on the consistency desired)
·     Then add the tomato puree or tomato ketchup and cook for 2 minutes
·     Serve garnished with chopped coriander leaves










2 comments:

  1. hi
    like all yor recipe and rajma is really yummy.

    ReplyDelete
  2. i tries it ..it wonderful it love it

    ReplyDelete

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