Rajma masala
Total time 50
minutes preparation 25 minutes/ cook time 20 minutes plus soaking time (over
night 8-9 hours)
There are few different ways one can
make rajma. This time I am making the first method. Soon I will post different
method.
Rajma is very easy and comforting
food. Goes well with both rice and nan/roti. This kidney beans/rajma is so
creamy in texture if it’s cooked in right consistency. This beans needs to be
cooked well in order for you to digest.
Best bet is to soak these beans over
night, for 7-9 hours and cook till its soft.
I don’t cook rajma very often, but
when I do, its over in a blink of an eyeJ
Secret to retain the color in rajma
is to add one black tea bag, while you pressure-cook or pot cook the beans.
Ingredients:
1 cups rajma/ kidney beans
1 Large onion,finely chopped
1 cup tomato,
finely chopped
2 bay leaves,fresh or dry
1 tsp. coriander
powder / dhania powder
1/2 tsp cumin powder
¼ tsp. turmeric
powder
¼ tsp. garam
masala
salt as needed
¼ tsp. chili
powder or as per taste
1/8 tsp. of
asafetida /hing
½ tsp. cumin
seeds/ jeera
1 tsp. kasuri
methi /dry fenugreek seeds
2 garlic minced
½ inch ginger
finely chopped
2 tblspn cream
2 tblspn butter, ghee or oil
Method:
Wash and rinse
rajma soak the rajma/kidney beans over night at least 8-9 hours.
Before you cook
rajma rinse with water again. Add the rajma in the pressure cooker with 3-4
cups of water.
Cook on medium- high
heat, till you hear two whistles. It may take around 20 minutes. Turn the heat
off. Let the pressure settle down on its own, before you open the lid.
Rajma should be
soft, check by pinching the beans with you index and thumb finger, it should
break easily.
Heat oil in a
large sauce pan or a pot on medium heat. Add cumin seeds and let them crackle.
Be careful not to burn them.
Add onions, bay leaves and
sauté till its golden brown; add ginger and garlic cook till raw aroma goes
away.
Add tomato and salt (as needed ) to the
onion mixture and cook until tomatoes are soft.
Add chili powder,
coriander powder, turmeric powder, cumin powder,hing/asafoetida and garam masala to the
tomato mixture and stir well. Cook for 2 minute or until all masala is well
combined.
Remove rajma with
a slotted spoon; save the stock if you would like to use that to make gravy.
Add rajma to tomato mixture. Save 2-3 tblspn
rajma to make a paste.
Adjust seasoning if needed.add1-½ cups of water or stock form rajma.
Add more, depending on required consistency. Make sure it’s not too runny or
too thick.
Let it simmer on low heat for 10 minutes.
Mean while using a spoon or a hand blender, make a
paste out of the saved rajma, add to the gravy and combine well.
Turn off the heat add kasuri methi and cream.
Serve with hot rice or roti
No comments:
Post a Comment