Beetroot rajma masala gravy | Beetroot red kidney beans curry

Cuisine Style: North India | Cooking Time: 20 minutes | To Serve: 4 | Type: Gravy, Curry | Take With: Roti,Chapati,Paratha,Naan,Rice

Ingredients

• Beetroot – 1
• Rajma [Red kidney beans] – 1 cup
• Tomato – 3 [chopped]
• Cashew nut paste – ½ cup [ soak cashew nuts in warm milk for 5 min then grind to fine paste]
• Green chilli – 1 [slit]
• Onion – 1 [sliced]
• Garlic – 1 tbsp [grated]
• Ginger – 1 tbsp [grated]
• Cumin seeds - 1 tbsp
• Star anise – ¼ pieces
• Cloves - 2
• Bay leaves - 1
• Cinnamon stick – ½ pieces
• Green cardamom - 2
• Cumin powder – ½ tbsp
• Coriander powder – ½ tbsp
• Pepper powder – a pinch
• Garam masala powder – ¼ tsp
• Turmeric powder – ¼ tsp
• Red chilli powder – ¼ tsp
• Coriander leaves – 2 springs [chopped]
• Salt to taste
• Sugar – ¼ tsp
• Butter – 2 tbsp
• Oil – 1 tbsp
• Water as needed

Preparation

• Wash & soak rajma beans overnight then boil in a pressure cooker for 5 whistles.
• Peel of the beetroot skin then grate.
• Heat oil & butter in a pan add cumin seeds, cardamom, cloves, star anise, bay leaves, & cinnamon sauté.
• Add onion sauté till golden brown then add ginger & garlic sauté.
• Add green chilli & beetroot sauté. Then add 3 tbsp of water cook till soft.
• Add tomato sauté till soft. Then cut off heat. Leave it for cool. Then remove bay leaves, cardamom, cloves, cinnamon stick, & star anise.
• Add beetroot mixture in a blender blend nicely.
• Heat another pan add ground beetroot mixture, boiled rajma, salt, turmeric powder & red chilli powder let it boil.
• Add cashew nut paste mix well. Then add coriander, cumin, pepper & garam masala powder mix well.
• Add chopped coriander leaves & cut off heat. Garnish with butter & serve hot with chapatti or rice.

Tip

• Dry roast kasoori methi then crush, sprinkle over the gravy for rich aroma
• Add fresh cream at the end.

Beetroot red kidney beans curry