Wednesday, 13 January 2010

Punjabi rajma

Serves 2
Red kidney beans/ rajma: 1 cup (uncooked) 1.5cups(cooked)
Onion: 1 medium
Cumin seeds: 1 tea spoon
Red chili powder: 1-2 tea spoon
Turmeric powder: 1 tea spoon
Cumin coriander (dhana jeera) powder: 3 tea spoon
Ginger garlic paste: 2 tea spoon
Tomato: 2 large or 4 medium
Kasoori methi / dried fenugreek leaves: 1 table spoon
Salt to taste
Oil: 1 table spoon
Dry mango powder: 1 tea spoon

Soak red kidney beans for 6-8 hours and boil it until soft by adding salt or use tinned.

Peel and fine chop onions. Peel garlic and remove skin from ginger. Fine chop them or make a paste.
Wash tomatoes and fine chop them or crush them into paste.

Heat the pan, add 1 table spoon of oil. Add cumin seeds once the oil is hot.
Add ginger garlic paste and dry mango powder on splutter.
After 1 minute add onions. Let it stir until golden brown.
Add red chili powder, turmeric powder and cumin and coriander powder.
Add tomato paste or chopped. Mix well. Add salt to taste.
Cook on medium flame for 5-7 minutes. Add rajma and cover the lid and let it cook for 10 minutes on low heat. Turn off the heat.
Take kasoori methi and warm it a bit in microwave or pan and rub it in your palms and add in the rajma as garnish and give it a good stir. Cover the lid and let it stand for 5 minutes to absorb all flavours.
Serve hot with paratha or rice.

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