Rajma Masala, is one comfort food for any punjabi household. Couple rajma with steamed rice and it tastes divine. Nothing is more satiating than a plate of rajma chawal ( Rajma Rice ) on a summer afternoon along with some green salad. Red kidney beans cooked in tomato-onion paste along with the spices make this north indian dish which is popular all over india.
Serves: 3-4
Preparation time: 8 hours.
Cooking time: 25-30 mins.
Ingredients:
1 cup rajma/ red kidney beans (soaked overnight)
2 cups water
2 tablespoon oil
1 or 2 green chillies
1 teaspoon garam masala powder
½ tablespoon red chilli powder
2 tablespoon ginger-garlic paste
2 medium sized onion (finely chopped)
2 medium sized tomatoes (pureed)
Salt to taste
Fresh coriander leaves and onions for garnishing
Directions:
- Wash and soak the chana overnight or atleast for 4-6 hours. Drain the chana and pressure cook them on medium flame for 4-5 whistles using two cups of water.
- Let the rajma cool down and open the cooker once all the steam is released. Keep aside.
- Heat oil in a pan or kadai, once hot, add in chopped onions and fry until golden brown.
- Also, add in ginger garlic paste and green chillies. Once, the raw smell of ginger garlic fades away, add in tomatoes (pureed).
- As the masala starts releasing oil, it means it is done and time to add in spices. Add in garam masala, red chilli powder and salt.
- Saute the spices for a minute or so and once you get their aroma, add in boiled kidney beans along with the water.
- Mix well and lightly mash the kidney beans. Keep on low flame for 8-10 minutes as the flavours combine.
- Garnish with onions and fresh coriander and serve hot along with steamed rice or roti/paratha.
Tips:
- Try using ripe tomatoes as it gives extra tanginess to the dish.
- Make sure the kidney beans are well cooked when you pressure cook them. If not, you can try giving 1-2 more whistles until done.
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