RAJMA MASALA
My daughter is fond of North Indian food and Rajma happens to be her favourite.I always make various rajma varieties at home like sundal,rajma chawal,rajma curry and even rajma salad. Rajma is one pulse variety full of proteins and as a mother am happy to see her finish off the plate whenever i make this.It boosts energy and contains iron and is loved by all age groups.I also learnt from my doctor that it is good for diabetics as well as it decreases the metabolism rate of carbohydrates.So a healthy side dish and tasty too can be prepared using rajma /kidney beans.I made it 4 days back when Dhivya wanted this to pack for her college friends as well. They all enjoyed and she asked what next I am going to pack them for all again.Now this is how i made rajma masala.
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| Prep Time | 480 minutes |
| Cook Time | 15 minutes |
| Servings |
cups
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- 1 cup Red kidney beans / Rajma -
- 2 Tomato -
- 2 Onion -
- to taste Salt -
- 1 Bay leaf dried-
- 1 Cinnamon -small piece
- 1 tsp Garam masala -
- 1/2 tsp Chilli powder-
- 1/2 tsp Turmeric powder-
- 1 tsp Jeera -
- 1 tsp Oil-
- Coriander leaves -to garnish
- Fresh Cream -to garnish
Ingredients
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|
- Soak rajma overnight in water.
- Heat oil in a kadai and add bay leaf,cinnamon stick and jeera.When they crackle add onions,garam masala,red chilli powder,turmeric powder and saute.
- Add now cut tomatoes and salt.If you want you can grind the tomatoes to a paste and add.My tomatoes were very juicy,so i added them directly.
- Pressure cook rajma till 3 whistles and strain it in a colander.
- Add it to the gravy and mix well.
- Let the juices get in to the rajma and wait till a smooth gravy is formed.You can decide the consistency depending on your taste, I kept mine a little thicker since i wanted to pack it.Now add thick fresh cream.
- Garnish with coriander leaves and have it with rotis/phulkas or even rice.
Notes
You can add tomato puree, if you want.It will give a nice colour to the gravy.
Don't keep the gravy thin, after adding cooked rajma to the gravy keep the stove low on heat so as to get the flavours infused into the rajma.
Rajma has many varieties so if yours dosen't cook soft in 3 whistles let it go for another 2 or more.
This is amazing! i love rajma and i am so gonna try this recipe.
Thank you so much for sharing
Thank you