This Curry is very famous and intimately served with Rice or Chawal (the famous Rajma Chawal ).Its aromatic due to the use of different spices and it also goes well with Roti ,Fried Rice and even Paratha.
Preparation Time - Rajma ( soaked overnight that is 8-9 hrs ) and other preparation 10 mins.
Cooking Time - 40 min approx
Ingredients:-
1. 2 cups Rajma or Kidney Beans.
2. 2 and half teaspoon salt or to taste.
3. Dry Roast ( one and half tablespoon Coriander seeds+ 1/2 tablespoon Cumin seeds +2 green cardamom + 2 cloves + very little Javetri or Mace and Nutmeg + Black Cardamom + 1/4 teaspoon black peppercorn + 1/4 teaspoon fennel seeds) and grind it.
4. Whole spices ( 1 bay leaf + 1/4 teaspoon Shahjeera + 2 green cardamom+ 2 cloves+ 1/2 inch Cinnamon ).
5. 1 big onion chopped.
6. 3 Garlic cloves
7. 1/2 inch Ginger.
8. Half of a big Tomato Chopped
9. Make a wet Spice/ Masala mix with little water ( 1/4 teaspoon each of turmeric,cayenne or red chilly powder and paprika or Kashmiri chilly powder and 1 and half teaspoon of coriander powder )
10. Curd 1 and half tablespoon.
11. 1 teaspoon Kasoori Methi or dried Fenugreek leaves.
12. 1/8 teaspoon Cinnamon powder or you can add 1/2 inch Cinnamon when dry roasting the spices and grind it with the dry roasted masala.
13. Cilantro
14. 1 teaspoon Ghee or little Butter ( optional )
15. 2 tablespoon Peanut oil or any other vegetable oil.
16. Green chilly 1-2
17. Water for pressure cooking Rajma/ Kidney Beans and also for the curry.
18. 1 teaspoon sugar to balance the sourness.
Preparation :-
1. Wash the Rajma properly and soak it for at least 8 -9 hours in enough water ( I had mine soaking for 19 hrs as I was caught up with some work :).Next day throw the water and again wash it.
2. Pressure cook the Rajma or Kidney Beans with 3 cups of water approximately and 1 teaspoon salt or to taste ( the texture should be some beans will turn soft and cracked ) I pressure cooked on high for 5 whistles and on low for 1 whistle and left it for the pressure to come down on its own. [ NOTE the cook time will vary as per your cooker so check the texture of the rajma to ascertain its done or not ]
3. Dry roast and grind the ingredients as mentioned in point 3 under ingredients.
4. Make a wet Masala paste as mentioned in point 9 under ingredients.
5. Chop the Onion,Cilantro and slit the green chilly and make a paste of ginger and garlic.
6. Beat the curd smooth and keep aside.
Cooking :-
1. Take a big utensil (I used non stick ) and pour 2 tablespoon peanut oil and let the oil warm and then temper with the whole spices mentioned in point 4 under ingredients .
2. Let the spices infuse its flavours in the oil and then add the chopped Onion.Fry the onion and when it begins to turn brown add the chopped garlic and ginger.Mix and cook until the raw smell is one and then add the wet masala paste followed by chopped tomato.
3. Cover it with lid and continue to cook until the tomato melts and oil seeps out , at this stage add the beaten curd. ( when you add the curd keep the flame low or take off the utensil from the oven top) and mix up the curd with the gravy and then put back on the oven top and continue cooking first on low flame and then on medium low.( or else the curd may curdle ).
5. When oil seeps out add half of the dry roasted Spices and reserve the other half for later use.
6. Next add the sugar and mix.
7. Then add the Rajma along with the water and salt about 1 and half teaspoon or to taste and bring it to a rapid boil and then turn the heat low to a simmer and put back the lid and simmer for 6-7 mins.
8. Add rest of the dry roasted masala,Kasoori Methi,,and 1/8 teaspoon of Cinnamon powder if you have not added Cinnamon with the dry roasted masala.
9. Lastly add the cilantro and green chilly and 1 teaspoon ghee or butter (optional) and switch off the flame.
10. Your Rajma or Kidney beans curry is ready to be served just garnish with little Cilantro.
Pictures :-
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