Simple flavourful delicious rajma curry served with a pulao and salad.
Ingredients:
300 grams kidney beans or pinto beans (soaked for 8 hours, then pressure cooked for 6 whistles on high flame)
2 big onions, finely chopped
3 medium-sized tomatoes, finely chopped
2 green chillies, finely chopped
½ cup coriander leaves, finely chopped
¼ cup crushed dry fenugreek leaves
2 teaspoons ginger-garlic paste
Salt to taste
Spice Powders:
1 teaspoon chilli powder (adjust to taste)
1 teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon pepper powder
½ teaspoon garam masala powder
¼ teaspoon asafoetida powder
Method:
1. Heat oil in a pan and sauté the onions until they turn light brown.
2. Add the tomatoes and green chillies, and cook until the tomatoes soften.
3. Stir in the spice powders, ginger-garlic paste, dry fenugreek leaves, and 1 cup water. Let it simmer for 2 minutes.
4. Add the cooked kidney beans along with some water. Simmer for another 5 minutes.
5. Adjust salt if needed and finish with freshly chopped coriander leaves.
Pulao
Ingredients:
2 cups rice (soaked for 15 minutes)
1 green chilli, finely chopped
½ teaspoon turmeric powder
1 vegetable stock cube
Hot water (1 inch above the rice level)
2 onions, sliced
Whole Spices:
1 black cardamom
4 cloves
6 peppercorns
1 teaspoon cumin seeds
Method:
1. Heat oil in a pan and sauté the black cardamom, cumin seeds, cloves, and peppercorns.
2. Add the sliced onions and sauté until they turn light brown.
3. Stir in the stock cube until it dissolves.
4. Add the soaked rice and finely chopped green chilli, and stir-fry gently.
5. Pour in hot water, ensuring it covers the rice by an inch.
6. Cook until the rice is tender and fluffy.
Rajma curry recipes
1)Rajma curry ( recipe 1)
2) kidney beans curry (2)
3)Rajma gravy (3)
4) kidney beans (4)
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