Sunday, December 2, 2012
Rajma (Red Kidney Bean) Curry
8 oz uncooked Rajma (Red Kidney Beans) or 2 - 15 oz can light red kidney beans
1 tsp jeera (cumin seeds)
1/2 tsp hing powder (Asafoetida)
1 large onion, sliced
1/2 cup tomato puree
2 cloves garlic, chopped fine
2 green chillies, slit
1 tsp red chilli powder (adjust as per spice level)
1/2 tsp haldi (turmeric powder)
1/2 tsp jeera powder (cumin powder)
1 tsp coriander powder
1/2 tsp garam masala powder
Coriander leaves for garnishing
salt to taste
How it's made:
Rinse & soak uncooked Rajma for an hour. Add enough water to cover the beans & pressure cook for 5-10 minutes. If Rajma wasn't soaked earlier, cook for another 5 minutes.
For canned Rajma: rinse beans in a colander & set aside.
In a "Kadai", "Kayli"or non stick pan, heat oil. Add jeera, hing & green chillies. Fry for 30 seconds. Add onions & 1/2 tsp salt. Fry until onions are light brown. Add ginger & garlic. Saute' for 2 minutes. Add tomato puree. Cook for another minute. Add rajma with cooked water, red chilli powder, haldi, jeera powder, coriander powder & salt to taste. Cook for 5 minutes on medium high flame. Add water if the curry is too dry. Finish with garam masala & coriander leaves.
Serve with Roti or plain white rice.
Serves : 5