Rajma Masala


Rajma Masala


Cuisine Style: North India | Cooking Time: 45 minutes | To Serve: 4 | Type: Gravy | Take With: Roti,Chapati,Paratha,Naan,Rice

Ingredients

  • Red kidney beans[ Rajma ] - 1 ½ cup[ Soaked rajma overnight and boiled in pressure cooker with ½ tsp of turmeric powder, water]
  • Oil - 1 tbs
  • Butter - 3 tbs
  • Green cardamom - 1
  • Cloves - 1
  • Cumin seeds - 1 tbs
  • Onion [big, finely chopped] - 1
  • Bay leaves - a small one
  • Ginger and garlic [finally chopped] - 2 tbs
  • Tomato puree - 1 ½ cup
  • Turmeric powder - ½ tsp
  • Red chilli powder - 1 tbs
  • Green chilli [chopped] - 1
  • Cashew nut paste – ¼ cup
  • Cumin powder - 1 tbs
  • Garam masala powder - 1 tbs
  • Coriander powder - 1 tbs
  • Curd fresh [whisked] – 3 tbs
  • Chopped coriander leaves – 3 tbs
  • Kasoori methi powder [dry fenugreek leaves] - 1 ½ tbs
  • Salt to taste

Preparation

  • Heat oil and butter in a pan, add cumin seeds, when it’s crackled add green cardamom, cloves, bay leaves sauté lightly. Add finally chopped onion sauté well. Onion turned light brown add chopped ginger, garlic and chopped green chilli sauté well.
  • Add tomato puree sauté well, Cover it with lid and cook well for 10 min, once tomato puree well-cooked add turmeric powder, red chilli powder.
  • Add boiled red kidney beans stir well, cover with lid and leave it for 5 min
  • Add cashew nut paste mix well then add coriander powder, cumin powder, garam masala powder stir well
  • Add whisked curd and mix well then add kasoori methi powder, chopped coriander leaves.
  • Add Salt
  • Serve hot with rice, roti or chapatti

Note

  • You can use fresh red kidney beans for best flavour

Tip

  • You can add fresh cream before take it off from the flame

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