Rajma Curry With Fragrant Pulao Rice


Photo: sonia gupta
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Ingredients

1 cup Rajma (Red kidney beans):
2 Onions:, medium size
4 Tomatoes:, medium size
1 teaspoon Ginger Juliens:
1/2 teaspoon Garlic paste:
Add Salt and chilli (Degi mirch): to taste
1/2 teaspoon Turmeric Powder:
1 Black cardamom:
1 teaspoon Dry Methi flakes:
1 teaspoon Cumin seeds:
1 teaspoon Fresh Garam masala: (bay leaves, cloves, pepper corn, bl
1 teaspoon Amchoor Powder:
1 teaspoon Roasted cumin powder:
1 teaspoon Rajma Masala:
Fresh coriander: few sprigs
3 teaspoons Oil:
3 cups Water:
2 teaspoons Yogurt:, optional

Preparation

1
Wash and soak the kashmiri rajma (red kidney beans) in warm water for overnight or at least for couple of hours.
2
In a pressure cooker add water, beans, salt, turmeric and a black cardamom
3
Cook for 15-20 minutes on low heat till beans are tender. (if you don't have a pressure cooker, you can cook on a covered pan for 30-45 mins)
4
In a nonstick pan, saute chopped onions, tomatoes, freshly grated ginger, garlic and fresh or dry fenugreek.
5
Fresh Tomatoes & Onions along with Garlic & Ginger give this curry a great flavor.
6
Season with blend of spices to taste.
7
Set aside for cooling.
8
Give this Mix (or Tadka) a quick churn in a mixer to make a smooth paste.
9
This Tadka can be made ahead and added to boiled beans.
10
Add Tadka to cooked beans and simmer for another 15-20 minutes.
11
Finally mix some Amchoor (mango powder, alternatively squeeze half a lemon) for tanginess & fresh homemade garam masala (see method in Tips & Tricks) for flavor.
12
Add some yogurt or fresh cream to get the silky consistency and rich flavor.
13
Garnish with fresh coriander sprigs.
.

About

Find more details at : -
http://onecreativekitchen.blogspot.com/2011/02/rajma-and-pulao-rice-for-lazy-sunday.html

Tags:

Spicy
rajma
chawal
Indian
kidney beans
rice
curry

Yield:

4

Added:

Wednesday, February 16, 2011 - 6:35pm

Creator:

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