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Monday, 11 March 2013

Rajma Masala

Yeah bad photography! By the time I finished the gravy it was 5.45 in the evening and lights were almost out, this is all I could manage. Ok, this is one of my most favourite gravies. RAJMA MASALA…red kidney beans cooked in a spicy tomato gravy. Red kidney beans are high in carbohydrates and dietary fiber and contains very low fat making it ideal for dieting and weight loss.

Serves 4
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You Will Need:

250g of Red Kidney Bean
4 tbsp Oil
2 Bay leaves
3 Cardamom Pods
4 Medium Onions, Grated
A tbsp of Ginger Garlic Paste
5 Tomatoes, Pureed
2 Slit Green Chillies
2 tsp Coriander Powder
A tsp of Red Chilli Powder
1/4 tsp Turmeric Powder
1/2 Tsp Cumin Powder
2 tsp Rajma Masala (any store bought, I usually skip this)
A tbsp of Finely Chopped Mint Leaves
A tbsp of Kasuri Methi
2 – 3 Cups Approx. Bean Stock
1/4 Cup of Milk
Salt to Taste

The Cooking:

Soak the Kidney bean overnight. Cook this till soft and drain, reserving the stock.

Heat oil in a cooking pot. Once hot crackle the bay leaves and cardamom.Then sauté the grated onions (what I do is I just pulse the onions in a food processor). Sauté till the onions turn golden brown. Add the ginger garlic paste and sauté for a min. Pour in the pureed tomatoes and stir till well combined. Cover and cook for couple of min on medium heat. Now add the slit chillies, turmeric, chilli powder, coriander powder, cumin powder, 1/2 tsp garam masala, rajma masala and crushed kasuri methi. Sauté and cook on medium heat for 10 – 15 min till the oil starts to ooze out and the masala starts to come off the pan and begins to clump.

Add the salt, rajma beans and the stock. Cook this for further 15 min. If you feel the gravy is too thick then add more water, just adjust it according to the consistency you want them to be. Add the milk, mint leaves, kasuri methi and 1/2 tsp of garam masala. Stir well and cook for another 5 min covered on medium low flame.

Important Pointers:
  • Milk is optional. It gives a slight creamy texture and taste to the gravy and I like it. But if you don’t, you can totally skip this.
  • I don’t add rajma masala, but you can for added flavour.

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Recipe Adapted from Harpal Singh Sokhi.

Happy Cooking!

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