Rajmah (red kidney beans)
- 200 gms
Chopped onion - 1 cup
Chopped tomato - 1½ cup
Garlic paste - 1 tbsp
Ginger paste - 1½ tbsp
Red chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Turmeric powder - 1 tsp.
Chopped green coriander - 1 tbsp
Cumin powder - 1 tsp.
Bay leaf - 3
Garam masala powder - 1 tsp.
Oil - 3 tbsp.
Salt to taste
Method
Soak rajmah overnight in 5 cups of water. Boil rajmah or pressure cook until soft and fully
cooked. Heat oil, add bay leaves, chopped onion and sauté’
onion till golden brown in colour. Add Ginger Paste and Garlic Paste. Cook for a minute.
Add red chilli powder, coriander powder, turmeric powder
and cumin powder. Stir and add chopped tomatoes, cook till tomatoes are fully mixed with
the masala. Add boiled rajmah and cook on a slow flame for 15
minutes. Add Garam Masala Powder and garnish with chopped fresh coriander.
Cook until gravy is thick and rajmah coated with it.
Rajmah (red kidney beans)
- 200 gms
