Ingredients:
- 1 cup rajma / kidney beans (Indian variety)
- 1 cup finely chopped onions
- 1 cup finely chopped tomatoes
- 3 medium garlic + 1 inch ginger + 1 to 2 green chilies – crushed to paste
- 1 tsp coriander powder or dhania powder
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- a pinch of asafoetida or hing
- 1/4 tsp fresh garam masala powder
- 1/2 tsp cumin seeds or jeera
- 1 tsp kasuri methi or dry fenugreek leaves, crushed
- 2 tbsp butter + 1 tbsp oil or 3 tbsp butter
- 2 to 3 tbsp cream
- 1 tsp salt or to taste)
- 1 tsp sugar
Method:
- Rinse and soak the rajma or kidney beans in enough water overnight or for 8-9 hours
- Discard the water and rinse the beans again in fresh water, add 3 cups water and pressure cook (4-5 whistles) making sure that the cooked rajma is soft
- Heat oil + butter in another pot or pan. add cumin first and let them crackle till light brown
- Add onions and saute them till they become light brown, stirring them while sauting for uniform cooking and also so that they don’t get burnt
- Add the ginger-garlic-chili paste and stir and saute for 5-10 seconds on a low flame
- Add the tomatoes and saute for 2-3 minutes till the tomatoes become soft
- Add all the spice powders one by one – turmeric powder, red chili powder, coriander powder, asafoetida/hing and garam masala powder and stir and saute the whole masala mixture till the fat starts leaving the masala
- Add the beans along with its water to the masala
- Add salt and sugar and stir the whole curry mixture
- Simmer without a lid for 10-12 minutes or more till the curry thickens slightly (it should not be watery)
- Mash a few rajma beans with the spoon. This helps to thicken the curry
- When the rajma masala has thickened and comes to the right consistency which is neither too thick nor thin, then add the kasuri methi and cream and stir & simmer rajma masala for 30 seconds to 1 minute. The take it off heat
- Serve rajma masala with steamed basmati rice, jeera rice or any Indian bread.
Serves: 3
Inspiration source:
http://www.vegrecipesofindia.com/rajma-masala-recipe-restaurant-style/
Remarks:
Turns out restaurant style!
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