Thursday, January 20, 2011

Rajma Curry...

Red kidney beans cooked in onion-tomato gravy tastes awesome. This is a  very famous dish not only among the Punjabi's but also among all others..
Hot Rajma served with steaming hot rice and chopped onions plus any pickle of your choice makes an awesome lunch or dinner. Whenever I cook Rajma Chawal I tend to overeat... I always cook in a large quantity so that I can relish it the next day.. Its simple yet mouthwatering..

Rajma Curry
3 katori Rajma
3 medium-sized onion
3 medium-sized tomatoes
1 tbsp ginger-garlic paste
2 tbsp oil (refined)
2 green chillies
1/2 cup milk
1 tsp cummin
2 red chillies
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder
1 tsp red chilly powder
Salt to taste


  • Soak the rajma for about an hour.
  • Pressure cook rajma wid water and salt.
  • Make a paste of the onion along with green chillies.
  • Take a pan, heat in the oil , add in the jeera and red chillies, add in the onion paste.
  • Saute it add in the ginger garlic paste.
  • Mix them all well, saute for next 15 minutes.
  • Now add in the tomato paste.
  • Add in the turmeric powder + garam masla + red chilly powder + coriander powder + cumin powder.
  • Mix them all well and Cook for another 20 minutes.
  • When the gravy is ready add in the milk in it.
  • Cook for a while.
  • Now put in the gravy in the boiled rajma.
  • Let it simmer for 10 mintes on medium heat.
  • Add in the coriander leaves in it for a nice fragrance.
  • Serve hot with jeera rice..

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