Wednesday, June 17, 2009

Rajma masala

Last Thursday I wanted to try out Rajma masala, as it was the first time I am prepared Rajma masala dish, so I was curious about ingredients and procedure. I asked my maternal aunt as she is excellent cook, I followed her instructions and it came out just delicious.


1 cups uncooked Rajma ( Red Kidney Beans )
1 medium onion, finely chopped
1 medium tomato, finely chopped
1 1/2 tsp ginger, garlic paste
1 tablespoon coriander seeds
2 green chilies
1tsp red chili chili powder
1/2 teaspoon cumin seeds
1/4 inch turmeric powder
1-2 black pepper, to taste
1/8 teaspoon ground cinnamon powder
1-2 small bay leaves
1 tablespoons clarified butter
salt to taste


1. Wash the kidney beans well and soak in water overnight.
2. Next morning, In Pressure cooker add soaked kidney beans. Pressure cook on high level for one whistle, then on low level cook for about 10 minutes or till the beans are soft.
3. Remove 1/4 cup of cooked beans, crush coarsely and keep aside.

4. Grind chopped tomato, ginger,garlic, coriander seeds, black pepper, green chilies, bay leaves, cinnamon to a very fine paste.

5. Heat butter in a large saucepan over medium-high heat, add cumin seeds, chopped onions and saute until golden brown.

6. Add the ground paste, turmeric powder, red chili powder, salt and saute, sprinkling water occasionally, until the butter starts separating from the paste

7. Add the cooked beans (not the crushed beans), stir for a while.

8. Pour 3 cups of water and add the crushed beans.Mix well and bring to a boil. Garnish with coriander leaves

9. Serve hot over steamed rice, chapatis, or whole-wheat tortillas.

1. Always soak Rajma beans before cook otherwise till will much longer time to cook and heavy to digest.
2. You can skip tomato and increase quantity of onion this also turn out tasty dish.

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