Rajma Masala (Red Kidney Eye Bean Curry)


This comfort food is a favorite of many Indians and has found its place in almost all restaurants and dhaabas in India which offer North Indian Food. And not to forget, this is the most AAM AADMI food in the streets of Delhi. The traditional recipe is slow cooked on Chulha or Anghethi. However, I manage to make an equally if not more tasty recipe in pressure cooker using the recipe given below. This should be sufficient for 4 people.

What You Need:

# Ingredients Quantity
1 Rajma 1 cup
2 Onion 2
3 Tomato Puree 4
4 Ginger 1 inch crushed
5 Garlic 8-9 chrushed
6 Hing a pinch
7 Oil 2 tbsp
8 Salt to taste
9 Turmeric Powder 1 tsp
10 Cumin Coriander Powder 1 tsp
11 Everest Meat Masala ** 1 tbsp
12 Cumin Seeds 1 tbsp
13 Coriander Leaves 2 tbsp
14 Green chili 1 chopped
15 Red chili powder 1 tsp


Steps to Make:

Soak Rajma in water for 8 hours.
Grind onion and tomato together.
Cook rajma, 3 cups of water and 1 and half tsp of salt in pressure cooker for 30 minutes in low flame.
Heat oil in a kadai.
Add hing.
Add cumin seeds and allow it to splutter.
Add green chillies.
Add ginger garlic paste and onion tomato paste.
Cook till tomato is cooked well and the raw smell is gone.
Add all powdered spices and cooked rajma.
Add the water in which rajma was cooked.
Bring it to a boil.
Switch off the flame.
Garnish with Coriander leaves.
Server with rice and onions

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