RAJMA RICE

  

 

 Rajma Rice

Kidney beans or rajma is a flavourful and very popular Indian dish cooked in thick tomato based curry and many spices. The dish is mainly had with rice or roti. This aromatic and spice dish is favourite among all. The tender and spicy beans just melt in mouth and give heavenly experience.

Ingredients:-

500 grams rajma, soaked overnight

2 onions chopped

1 tbsp. ginger garlic paste

4 tomatoes pureed

2-3 black cardamom

1 bay leaf

1 cinnamon stick

2 green chillies chopped

Salt to taste

2 green chillies chopped

4-5 cloves

½ tsp. cumin seeds

2 tbsp. oil

1 tsp. turmeric powder

1 tsp. red chilli powder

1 tsp. coriander powder

1 tsp. garam masala

1 litre water

Method:-

• Pressures cook the rajma in water and add salt and turmeric. Cook until they are soft and tender.

• Take a wok and heat oil. Add whole spices like bay leaf, black cardamom, cinnamon and bay leaf.

• Add onions and cook for 4-5 minutes. Add all spices except garam masala.

• Add a pinch of sugar to caramelise and give a brown colour to masalas.

• Add tomato pure and saute the gravy over high flame for 8-10 minutes till fat separates.

• Add the cooked rajma to this gravy mixture and mix well. Let it simmer on low flame for 30 minutes stirring occasionally. You may adjust consistency by adding more water if required.

• Turn off the gas and add garam masala and chopped coriander leaves.

• Serve hot.