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Thursday 23 February 2012

Rajma Curry

This is a favorite dish of the Punjabis and add colour to the serving table with its deep red colour. It goes well with rice and chappathi equally.
 2 cups Rajma ( Red kidney beans)
Salt To taste
1 Pinch Turmeric powder
1 Onions, chopped
5 Garlic cloves, chopped
1 inch Ginger, chopped
3 Green chillies, chopped
3 Tomatoes, chopped
1/2 tsp Corainder powder
1 tsp Red chilli powder
1/2 tsp Garam masala
2 tbsp Oil
Handful Corainder leaves
  1. Soak rajma overnight. Wash and pressure cook the rajma. Keep aside.
  2. Heat oil in a pan, add ginger, garlic and chillies. Fry until they turn brown.
  3. Add onions and tomatoes. Cook until masala separates from oil.
  4. Add salt, turmeric powder and mix well.
  5. Add the boiled rajma, red chilli powder, corainder powder, garam masala and stir.
  6. Simmer the flame and cook until a thick gravy is formed.
  7. Remove from fire. Garnish rajma with corainder leaves and serve hot with chapatis or rice.

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