Wednesday, July 20, 2011

Rajma (Kidney Beans Curry)

                      Kidney Beans: 2 cups ( Soaked overnight)
                      Onion(medium): 1 (finely chopped)
                      Tomato: 2 (finely chopped)
                      Ginger: 1/2'' piece ( grated)
                      Green chilli: 2 (finely chopped)
                      Garlic: 4-5 ( roughly chopped)
                      Turmeric Powder: 1/4 tspn
                      Chilli Powder: 1 tspn
                      Coriander Powder: 1 tbspn
                      Cumin Powder: 1 tspn
                      Amchoor Powder: 1 tspn
                      Garam Masala: 1/2 tspn
                      Sugar: 1 tbspn
                      Oil: 3 tbspn
                      Cinnamon: 1'' piece
                      Cardomom: 2
                      Cloves: 3
                      Bay leaf: 1
                      Cumin(jeera): 1/2 tspn
                      Salt to taste
                      Coriander leaves to garnish
                1. Pressure cook kidney beans until soft. do not overcook.
                2. Heat oil in a pan, add bay leaf, cloves, cardomom, cinnamon and cumin.
                3. Add onion, ginger, garlic, green chilli, salt and turmeric powder. Saute for 2 mins.
                4. Add tomato and fry till soft.
                5. Now add coriander powder, cumin powder, chilli powder and amchoor powder. Mix well.
                6. Add sugar and cooked kidney beans. Cook for 5  mins on low heat.
                7. Add garam masala and garnish with coriander leaves.
                8. Serve with Roti, Naan or Rice.

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