Friday, 15 August 2014

Rajma Curry

Rajma Curry is a popular Punjabi dish made regularly during lunch. Rajma is Red Kidney Beans, and the curry is made by soaking rajma overnight and cooked. Rajma curry is a thick gravy that goes perfect when combined with Rice.


Rajma {Red Kidney Beans} 1 cup
Onion Finely Chopped 2 Small
Tomato Pureed 3 Medium
Ginger - Garlic Paste 1 tbsp
Turmeric Powder 1 tsp
Red Chilli Powder 1 tsp
Garam Masala 1 tsp
Water 2 1/2 cups 
Salt as per taste

For Tempering:
Oil 2 tbsp
Bay leaf 1/2 leaf

For Garnish:
Freshly Chopped Coriander leaves

Soak Rajma overnight or for almost 8 hours.

Now drain the water and wash the rajma. 

In a pressure cooker, cook the rajma with 2 1/2 cups of water for 5 - 6 whistles, or till the rajma is cooked. {Some varieties of rajma do take more or less time to cook, so cook as per the variety of the rajma you use}. Once cooled, open the cooker and drain the rajma, preserving the water from the cooked rajma for adding in the rajma curry later.

Now take a pan, heat oil. Add bay leaf and onion and saute for a minute. Now add ginger-garlic paste and again saute till the onion turns soft and light brown.

Now add tomato puree, turmeric powder, red chili powder and mix well and cook for 4-5 minutes, till the tomatoes are cooked.

Now add rajma and almost 1/2 a cup of left water from the cooked rajma. Now add salt and allow the rajma to cook well, so that the rajma gets cooked well with the masalas.

Now add garam masala and cook for 2 -3 minutes. Rajma is done.

Serve with freshly chopped coriander leaves and fresh cream.

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