Rajma recipe
RAJMA GRAVY / RAJMA CHAWAL RECIPE
INGREDIENTS
- Rajma / red kidney beans – 1 cup
- Onion – 1 chopped
- Tomato – 2 big chopped [ not sour]
- Ginger + garlic paste – 2 tsp
- Few whole garam masala – sai jeera, clove, cardamom, pepper, cinnamom, bayleaves
- Turmeric pwdr – ½ tsp
- Red chilli pwdr – 1 1/2 tsp or as per taste
- Coriander pwdr – 2 tsp
- Jeera pwdr – 1/2 tsp
- Garam masala pwdr – 1/2 tsp OR kitchen king masala – 1 tsp
- Tomato ketchup – 2 tsp
- Sugar – 1/2 tsp
- Green chilli – 1 slit
- Oil – 2 tbsp
- Salt as per taste
- Fresh cream – 2 tbsp [ optional ]
- Finely chopped coriander leaves for garnish
- We can also add kasoori methi in end
PREPARATION
- Wash and Soak the rajma for overnight or 8-9 hrs.
- Once it is soaked again wash it and pressure cook upto 5 – 6 whistles till the rajma becomes soft and tender. Pressure cook on medium flame upto first whistle. lower the flame and cook for 10 mins ..
- Take 2 tbsp of the cooked rajma and grind it into a paste. [optional ]
- Make a fine puree of tomato + ketchup + sugar + salt .
METHOD
Heat oil in a pan .
Add the whole garam masala , let it splutter.
Add onion and stir fry till light brown .
Now add ginger garlic paste and fry till raw smell leaves .
Add the tomato puree and fry till oil separates.
Add chilli pwdr + turmeric pwdr + garam masala + coriander pwdr + jeera pwdr + fry till raw smell leaves .
Add the boiled rajma + 1 cup of water or the stock the beans is cooked + rajma paste ,mix well.
Cook for 5 minutes till the gravy thickens. [ adjust hot water accordingly , as the gravy will thicken more ,once it cools down ] let it be of medium consistency.
Adjust water as per the consistency you want.
Add fresh cream and mix well. [ optional ]
Off the flame and garnish with coriander leaves.
Serve hot with basmati rice, jeera rice ,naan , khulcha etc accompanied by salad ,papad and onion rings.
FOR RAJMA RICE
Heat 1 tbsp ghee in a pan ,add ½ cup of cooked rice + 1 cup of rajma gravy ,mix well.
TRY MY INDIAN BHUNA MASALA RECIPE FOR THE GRAVY – https://maryzkitchen.com/indian-bhuna-masala-recipe/
NOTES
- Use small red beans.
- don’t use sour tomatoes.
- Instead of fresh cream you can add ¼ cup of milk and simmer it for 2 minutes.
- You can also add kasoori methi pwdr in the end.
- To reduce soaking time , soak the rajma in hot water.
- Always add hot water to the gravies,to make it thin .
same recipe tried with lobia
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