Tuesday, January 10, 2012

Rajma Curry

If you are using the canned kidney beans, I would suggest dont because they spoil the flavor - personal experience.


1. Rajma 
2. Onions
3. Tomatoes
4. Green Chillies
5. Ginger Garlic Paste
6. Red Chili powder
7. Garam Masala
8. Kitchen King Masala (MDH)
9. Salt
10. Coriander Leaves

Preparation : Soak Rajma in water over night or atleast for -12 hours. After, boil rajma in a pressure cooker until one whistle.The water used to boil should be kept aside (Will be used later). 


1. Take oil in a vessel and let it heat.

2. Add jeera to the oil and when they splutter add cut onions and green chillies.

3. Saute till the onions are golden brown and add a spoon of ginger garlic paste. Fry till the raw smell of ginger garlic is gone.

4. Now add diced tomatoes and saute the mixture till tomatoes become tender .

5. Add salt, red chilli powder, garam masala, kitchen king masala and mix well.

6. Let this mixture cook for a while.

7. Now add the boiled rajma and mix well.

8. Add the drained water to the gravy and close the lid of the vessel and allow to cook well.

9. Garnish with chopped coriander.

Serve with roti or rice.


I happened to boil extra rajma today, so I sealed the extra rajma in an air tight container and put it in the refrigerator. I plan to make rajma chawal soon :)

If any of the spices are too much for your taste add a spoon of butter / cream and you should be good.

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