Rajma

September 3, 2018 Prep time: 60 minutes

Tags: Rajma Categories: lunch dinner

Rajma

Ingredients

  • 1 cup Rajma (Red kidney beans).
  • 1 large Onion
  • 7-8 Garlic cloves
  • 4 Green chillies.
  • 1 inch Ginger
  • 2-3 large sized Tomatoes
  • 1 small bunch of Coriander leaves
  • 2⁄3 Tea spoon Salt (according to taste)
  • 1⁄3 Tea spoon Turmeric powder (Haldi)
  • 1⁄2 Tea spoon Red chilly powder
  • 1 Table spoon Coriander powder
  • 1⁄2 Tea spoon Cumin powder
  • 1⁄3 Tea spoon Meat masala
  • 1⁄2 Tea spoon Garam masala powder
  • 1 Tea spoon dried Fenugreek leaves (Kasoori Methi)
  • 3 pinches asafoetida (Hing)
  • 2-3 Cloves
  • 1⁄3 piece of Anis Star
  • 1 green Cardamom
  • 2-3 Table spoon Cooking oil

Preparation

  • Wash and soak Rajma overnight (7-8 Hours).
  • Add some salt to the soaked Rajma, and cook until well done.
  • Grind onions, garlic, ginger, and green chillies together into a fine paste.
  • Grind tomatoes into a fine paste and keep aside.

Steps

  • Heat oil in a pan and put it on a medium heat for 2 minutes.
  • Add asafoetida, cloves, anis star, and cardamom.
  • Add the onion, ginger, garlic, and chilly paste to the oil, and fry until the color changes to golden brown.
  • Add tomato paste. Fry for 5 more minutes and add all the dry spices except Garam masala, and Kasoori Methi.
  • Keep stirring the mixture until it is well done and it turns into a thick paste and oil separates from the mixture.
  • Add boiled Rajma, and let it cook in this mixture for a few minutes.
  • Add Garam masala, Kasoori methi and cover the lid, and let it simmer for a few more minutes on a low heat.
  • Add chopped coriander leaves before serving.