Serving for -4 2 1/2 cup of Rajma /Red kidney beans 2 medium onion - chopped into cubes 2 medium tomato - chopped into cubes ...
Serving for -4
2 1/2 cup of Rajma /Red kidney beans
2 medium onion - chopped into cubes
2 medium tomato - chopped into cubes
4 petals of garlic
1 inch garlic
1 tsp of coriander powder
1 tsp of cumin powder
1 tsp of mustard seeds
1 tsp of cumin seeds
1 bay leaf
1 tsp of garam masala
1 tsp of red chili powder
1/2 tsp of paprika
1/2 tsp of turmeric powder
1 tsp of dry fenugreek leaves
cilantro for garnishing
4 tsp of oil
salt to taste
- Soak the rajma overnight or at least for 4-5 hours. Cook the rajma in pressure cooker till 4-5 whistles. Don’t throw leftover water; this water can be used to make gravy.
- Heat up 1 tsp of oil in frying pan, add chopped onions. Saute onions till they get nice light brown color. Add garlic and saute for a minute. Then add chopped tomato to it. Cover the pan and let it cook for 3-4 minutes. Add mixture into a blender and make a smooth puree. Add little water if required.
- Heat up 3 tsp of oil into pan. Add mustard seeds, cumin seeds, bay leaf and let them crackle.Add onion tomato puree. Cover the pan and let the puree cook for 5-6 minutes. Keep stirring in between. Once all moisture goes away, add dry spices i.e. coriander powder, cumin powder, chili powder, turmeric powder, paprika, garam masala and salt to taste. Saute spices till oil starts to loose out.
- Add boiled rajma along with leftover water in it and mix well. Finally add dry fenugreek leaves and chopped cilantro. Let gravy cook on medium heat for about 5-6 minutes. Serve hot with chapatti, naan or plain rice.