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Today I am going to share another famous Indian recipe and personally I love it too. That is Rajma Curry or Kidney Beans. Basically there are three types of rajma could be found in market. One is large in size and dark in color, I’ve been watching this since my childhood my mother cook this in her kitchen, the other one is light in color and have some dark spots in it the Mexican chefs love using this particular variety of kidney bean, and the last one is dark in color but comparatively small in shape, it’s called Kashmiri Rajma.
Ingredients
1 cup or 200 gms Rajma
2 cloves
5-6 Black whole Cardamoms
1 cinnamon stick
2-3 bay leaf
1 tsp oil
1 tsp butter
1 tsp cumin seeds
1tsp turmeric powder
1 tsp cumin powder (roasted)
1 tsp garam masala
1/2 cup finely chopped onions
2 tblsp ginger-garlic paste
2 cup tomato puree
3-4 Green chilies
Salt to taste
Juliennes of ginger
Chopped mint leaves
Method
1 tblsp Kasuri maithi (Dried fenugreek leaves) (lightly roasted)
Pressure cook rajma with five cups of water and salt till totally cooked and soft. Heat oil in a deep pan. Add bay leaves, whole black cardamom and onions (I prefer to grate onion) wait till the flavor infused together. Add ginger and garlic and continue to sauté till the mixture turns golden. Add tomato puree, mix and continue to cook for 8-10 minutes. Slit the green chilies remove the seeds and add it to the gravy. Add coriander powder, cumin powder, red chilli powder, turmeric powder, garam masala and cook till the oil leaves the masala. Add rajma along with the cooking liquour and mix. Adjust salt. Lower the heat and simmer for about fifteen to twenty minutes on low heat meanwhile add juliennes of ginger, chopped mint leaves, kasuri maithi in it and let it get cooked. Garnish it with chopped coriander powder and serve hot with jeera rice or tandoori roti.
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