Rajmah / Kidney Beans Curry
The below mentioned quantity of Rajmah curry is sufficient for a family of two adults and two children under the age of ten. You could double or treble the amount according to the number of people you re making it for.
Ingredients
1. 1 cup rajmah
2. 3 small or 2 large onions
3. 2 medium tomatoes
4. 1 level tablespoon ginger garlic paste
5. ½ teaspoon turmeric powder
6. 1 level teaspoon kashmir red chilly powder ( I use everest brand)
7. 1 heapful teaspoon coriander powder
8. 4 tablespoons pure ghee / refined oil
9. One inch stick of cinnamon, a few cloves and two black cardamons.
10. ½ teaspoon garam masala
Method
1. Soak the rajmah in warm water about two and a half cups, for minimum three hours. You could soak it overnight too.
2. In a pressure cooker pour the ghee / oil and add the condiments and stir for a minute.
3. Puree the onions with very little water and pour the puree into the cooker.
4. Keep the gas flame on high for a few minutes so that the water in the puree dries up quickly and then bring down the flame to medium and stir the onions till they become light brown and start to stick together and begin to leave oil.
5. Puree the tomatoes along with the turmeric , red chilly powder, ginger garlic paste and the coriander powder.
6. Pour this in to the pressure cooker and again keep stirring on high flame to dry the water and then again bring down the flame to medium and cook the mixture while stirring in between till it begins to leave oil. This will take about 7 – 10 minutes.
7. Drain the water from the soaked rajmah but do not discard it.
8. Add the rajmah to the onion tomato mixture and sauté for about ten minutes on medium flame. Care is to be taken that the mixture doesn’t get burnt and at the same time do not toss it too much.
9. Add about 3 to 3 ½ cups of water including the one in which you had soaked them.
10. Give about two to three whistles or maybe more till the beans are done.
11. Add salt to taste or about one level teaspoon.
12. Garnish with fresh coriander and half a teaspoon of garam masala.
I like the way you give the recipe step by step along with the detailed photographs.I saw the link to your recipe on FB and have been following it ever since.I do not think any one can go wrong if they follow the recipe to the 'T'.I am looking forward to some more quick and easy recipes and will keep sharing the link to your blog with more and more friends.
ReplyDeleteMridula Shankar
I am so touched by the fact because it was only yesterday that i had put up a request to you on how to make simple and tasty rajma....and there this morning as i was checking your blog(for sure i was not expecting to see the request being answered for sure this promptly..let me be truthful on that)it was there...you made me feel special(wow) Thank you so much for that..will try the recipe and will let you know...i am dead sure there cannot be another easy method to it.....MVee.
ReplyDeleteHi MVee, its funny but true that after reading your comment I decided to prepare rajmah for lunch and this proprtion is sufficient for two adults and two children under ten years of age.So you helped me to decide the menu for the day.Hope you get good results .
ReplyDeleteHi,want to try the recipe for rajma that u have put up..but please also let me know which of the rajmas would be better for me to buy from the market as there are two kinds that i have seen...the kind that you have used and the more reddish variety...is there a difference between the two and if there is ahich one would be better for me to buy..never made a good rajma curry yet but with this i am sure i will succeed.Devika Ram
ReplyDeleteHi Devika ,nice to see you on my blog.Apparently there are three varities of rajmah in the market.the one which I use is called the "chitra " variety.It is light pink in colour and has spots on them.Have put the photograph on the post.If you don't get them then try with whatever is available but you might have to steam them much more ,especially the very small red ones.All the best.
ReplyDeleteInfact I would even suggest that you soak them over night in water at room temperature.
ReplyDeleteI steam the rajmah seperately and then mix the tadka into it and give a boil.Well this one is a one pot rajmah.you rright the small deep red ones take longer to steam.Ceema P
ReplyDeleteThank you Anjali,will look for them in the supermarket.Devika Ram
ReplyDelete