Monday, August 13, 2007
Another one of my favorites, this is a simple Rajma/ Kidney Beans curry that goes very well with rotis /parathas and rice.
Rajma / Red Kidney Beans - 1 cup
Onion - 1 to 2 medium sized or 3/4 large finely chopped
Tomato - 2 medium sized chopped
Green chili - 1
Garlic - 2
Ginger - 1'' piece
Turmeric Powder - 1/2 tsp
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala Powder - 1 tsp (This time Sakthi Masala)
Oil - 3 tbsp
Salt to taste
Coriander leaves - a few chopped
Soak rajma in water overnight. Change and add just enough water to cover the rajma and pressure cook the rajma and salt for upto 3 whistles.
In a saute pan, heat 1 1/2 tbsp of oil and add the chopped onion, green chili, ginger and garlic and saute for 6 to 7 minutes until the onions are soft and on low to medium heat. Add the tomatoes and cook for further 5 minutes. Turn of the heat and let it cool for 2 minutes.
Grind the mixture to a smooth paste. In the same saute pan heat the rest of the oil, add the paste and cook on medium to low heat until golden brown, you should start seeing the oil separating from the mixture. You can also do it on high but you would need to keep stirring to avoid burning. I prefer to let it cook on medium. Add the turmeric powder, red chili powder, coriander powder and garam masala. Stir and fry for 2 to 3 minutes more.
Add cooked rajma(along with the water in which it was cooked). Add an additional 1 cup of water. Taste and add a pinch of salt if required. Stir well and cook over medium heat for 5-7 minutes. Bring to boil. Garnish with chopped green coriander leaves and serve hot.
The goodness of Kidney Beans.
You can put a dash of heavy cream on top when you add the garnish.
I sometimes also add 1/2 tsp of Amchur(Mango Powder) along with the dry powders for a tangy taste.