Yestereday my vegetable vendor got these fresh kindey beans right at my door step. I just could not resist buying them. Leter on, I could not resist making this curry immediately.
Did you know that rajma is a power house of protein and it is rich in soluble fibers which eliminate cholestrol from the body. As they are low on fat, and rich in protein they form an excellent alternative to meat and any other animal protein. Kidney beans also contain protease inhibitors which retard the development of cancerous cells. So what are you waiting for? Go ahead and devour this bean. Here goes the recipe.
Rajma masala recipe:
Preparation time: 15 mins
Cooking time: 10 mins
Rajma- 11/2 cups
Onion- 1, finely chopped
Tomatoes- 2 large, blanched and pureed
Jeera/cumin seeds- 1tsp
Ginger- garlic paste- 1-2tspn
Tuermeric/ haldi- 1/4tsp
Pepper powder- 1/2tsp
Red chilli powder- 1/2tsp
Coriander seed powder- 1tsp
Garam masala powder- 1/2tsp
Kasuri methi- 1/2tsp
Salt to taste
Coriander leaves- 1tbsp
Butter- 1-2 tsp, (optional)
- Soak rajma overnight and pressure cook with salt till done.
- Heat oil in a wok and add the jeera seeds.
- Once they pop, add the chopped onion and saute till pink
- Add the ginger garlic paste and stir for 2 mins till the raw smell goes
- Add the pureed tomatoes and saute for 2 mins.
- Add the turmeric powder, red chilli powder, sugar, salt, pepper powder, Kasuri methi and coriander seed powder and simmer the gravy for 3-4 mins
- Add the cooked rajma and garam masala and mix. Allow the gravy to cook for 2 mins on low flame.
- Take off the heat and garnmish with butter and coriander leaves.
- Serve hot with rice or rotis.