Wednesday, August 27, 2008

Rajma ( Red Beans Curry).

A very simple dish which is so easy to make as well; Rajma or Red Beans curry is one of my all time favorites and I can eat rajma with chawal at any time during the day and night. It’s rich in protein and fiber as well so all in all we have a win-win situation with this lovely dish. And to add to the success, rajma tastes absolutely awesome the next day.

Ingredients: (serves 4)

1 cup rajma (soaked overnight)
½ onions finely chopped
3-4 tomatoes (blended into a puree)
3-4 cloves of garlic (finely chopped)
1 tsp jeera
3-4 green chilies (finely chopped)
1 tsp dhania powder
1 tsp chilly powder
1tsp turmeric powder
1 tsp sukhi kasuri methi (dried fenugreek leaves)
2 table spoons coriander leaves (finely chopped) for garnish
Salt to taste
1 table spoon Olive oil or any cooking oil

• Soak the rajma overnight in a bowl. Discard the water and fill in fresh water. Add salt and pressure cook the rajma for 20 mins on a medium flame. Do not drain the water after the rajma is pressure cooked as it could be used to prepare the curry.
• In a separate pan, heat the oil and add jeera to the pan. Once jeera sizzles add garlic and green chilies and let it sauté for a minute till garlic turns slightly golden brown.
• Add onions to the pan and sauté the onions till they get a nice golden color.
• Once the onions change color add the tomato puree to it. Sauté for a min and let it simmer on a low flame for 15 – 20 mins or till the oil starts to separate from the sides.
• Add kasuri methi, dhania powder, turmeric, chilly powder and salt ( remember that we have already added some salt while boiling the rajma as well)
• Mix all the ingredients well. Add the tadka to rajma (along with the water) and stir all the ingredients well.
• Pressure cook the rajma again for around 10 – 15 mins as this helps to blend all the masalas and the rajma well.
• Garnish the rajma with coriander leaves and serve with boiled or jeera rice.

Tip: You can also blend the onions, garlic, tomatoes and green chilies together in a blender and then add to the oil to sauté the mixture.

No comments: