Rajma is mittus favourite I make sure to stock it up in my pantry. This time I used a variety called jamun rajma - as the name says it all, the texture was like jamun very soft and creamy and it cooks faster than the normal variety. This curry I had bookmarked long back from Mahimas space, tried it and loved hte aroma of the gravy.
Rajma Masala Recipe - IngredientsRecipe Reference : Indianvegetariankitchen
- Red kidney beans(Soaked overnight) - 1 cup
- Yogurt - 3 tbsp
- Lime juice - from 1/2 lime
- Coriander leaves - to garnish
- Salt - as required
To temper :
- Oil - 2 tbsp
- Jeera - 1 tsp
- Onion - 1/2 chopped finely
To grind to a fine paste:
- Onion - 1/2 chopped roughly
- Tomatoes - 2 to 3 small chopped roughly
- Ginger - 1 inch piece
- Garlic pods - 3
- Cinnamon - 2 inch stick
- Cloves - 3
- Star anise - 1(crushed)
- Cardamom - 1
- Turmeric powder - 1/4 tsp
- Red chilli powder - 1 tsp
- Garam masala powder - 1 tsp
- Coriander powder - 1 tsp
- Pressure cook red kidney beans with enough water until soft.
- Grind all the ingredients listed under 'to grind' to a fine paste without adding water.Keep aside.
- Heat oil in a pan, add jeera allow it to crackle then add onions. Once onions turn slightly browned, add the ground paste. Add little water(say 1/4 cup) and bring it to gravy consistency.
- When the mixture starts boiling, simmer and let it cook on very low flame till oil starts to seperate - it may take around 15 - 20 mins.Add required salt.
- Add cooked kidney beans and yogurt, and simmer for another 5 minutes. Squeeze lime juice on the gravy just before serving. Garnish with coriander leaves and serve with hot rotisor rice.
- Simmering the gravy for more time gives a nice taste.
- You can use the same method for making any lentil based curry.
- I simmered for more time and the gravy was thick, you can take it a bit runny too depends on how you like/want it to be :)
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