Art of Cooking

Ingredients: 

 

• Red kidney beans/ Rajma - 2 cups 

• finely chopped onions - 1 1/2 cup

• Finely chopped tomato -  2 nos, can add tomato paste

• Ginger garlic paste - 2 tbsp

• chopped Green chillies - 2 nos

• Garam masala - 1 tbsp

• cumin seeds -  1 tsp

• Coriander powder -   2 tbsp

• Red chilli powder -   1 tbsp

• Kasuri methi leaves - 1 tsp

• amchur  powder -  1/2 tsp

• Cooked Rajma water -  3 cups

• butter -  1tbsp

• salt to taste      

• canola/vegetable/sunflower oil  - 2tbsp

• Bay Leaves - 2nos

• Cilantro - 1 cup finely cut

 

Preparation Method:

 

Soak the red light kidney beans in water overnight and pressure cook it for 2 whistles. Do not overcook it as the beans would break.

 

Heat oil in a pan and splutter cumin seeds, bay leaves. Add finely chopped onions and fry till it becomes transparent. Add ginger garlic paste, green chillies and saute well. Add garam masala powder to it. Saute finely chopped tomatoes into it. Add 1/2 cup of rajma water to this to avoid drying of the masala mixture. Add coriander powder ,red chilli powder and amchur powder to this and saute well. close the pan with a lid for a couple of minutes.

 

Now, add the cooked red kidney beans along with some salt to taste and about 3 cups of rajma water. allow it to boil and 1/4th of the water has to reduce.Now add 1tsp of crushed methi leaves to it and mix well. 

 

Finally you can add butter into it and serve it hot with chapathi or rice.