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Rajma Masala

25 Jun



Rajma/ Kidney Beans 1 cup
Onions 1 large
Garlic 8 cloves
Ginger 1 inch piece
Tomatoes 4
Green Chillies 5
Cloves 4
Cinnamon 2 inch stick
Red chilli powder 1 tsp
Corriander powder 1 tbsp
Cumin powder 1 tsp
Salt to taste
Oil 4 tbsps

Method of preparation:

Soak kidney beans overnight in 5 cups of water.
Cook in pressure cooker with 5 cups of fresh water for 3 whistles.

Chop onions, garlic and ginger roughly.
Grind them together into smooth paste.
Wash tomatoes and puree them in a blender.
Remove stems, wash and finely chop green chillies.

Heat oil in a pan, add cloves and cinnamon.
Then add onion, garlic and ginger paste, chopped green chillies and saute them for a minute.
Add red chilli powder, corriander powder and cumin powder and saute them for another minute.
Stir in tomato puree and cook for five minutes.
Stir in cooked kidney beans with two cups of cooking liquour and salt.
Garnish with fresh corriander leaves and serve with roti.

Notes: Make sure kidney beans are not overcooked.