- Rajma or red kidney beans (1 cup)
- 3 medium onions (boiled and made into a smooth paste in the blender)
- 10 garlic flakes (paste)
- 6 medium tomatoes (pureed)
- 2 large black cardamoms
- 1" cinnamon stick
- 4 tbsp oil and 2 tsp ghee (optional)
- Coriander leaves (chopped)
- Cream to garnish
Procedure:
- Wash and soak the rajma in 4 cups water for at least 5 hours, preferrably overnight.
- Transfer in a pressure cooker along with the water in which it is soaked, add salt and pressure cook for 30 minutes or cook till the beans are tender and break easily.
- In a karahi, add oil and ghee mixture, let it heat
- Lower heat and add the cardamom and cinnamon, wait for 15 seconds
- Add garlic paste on this along with 2 teaspoons of water and cook for 30 - 40 seconds
- Add the onion paste and tomato puree with this and cook in low heat till oil separates.
- Add the boiled rajma to this mixture of cooked spices, add salt if needed and adequate water so that there's enough gravy, according to individual requirement. The consistency of this dish should be neither too watery nor too thick, ideally.
- Cook this mixture in low heat for 15 to 20 minutes
- Transfer in a serving bowl, sprinkle chopped coriander leaves from top and cover
- Heat and garnish with fresh cream before serving and have with plain rice or chapattis
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