Rajma/ Red kidney Beans –
1 cup
Onion – 1 medium
Tomato – 2 medium
Ginger garlic paste – 2 teaspoons
Kashmiri Red chilly powder
– 2 teaspoon
Turmeric powder – ¼ teaspoon
Garam Masala powder – 1 teaspoon
Cumin coriander powder - 1 teaspoon
Cumin coriander powder - 1 teaspoon
Oil – 2 tablespoon
Salt to taste
Recipe:
- Wash and soak rajma overnight.
- Pressure cook soaked rajma for 3 whistles and keep aside.
- Heat oil in non-stick kadhai.
- Add finely chopped onion and saute until onion is light brown in color.
- Now add ginger garlic paste and cook until raw smell goes off.
- Add tomato puree, Kashmiri red chilly powder, turmeric powder, garam masala powder,cumin coriander powder and mix well.
- Cook on low flame for about 5 minutes or until oil starts to separate.
- Now add boiled rajma and salt to taste. Mix well and cook on slow flame for about 15 mins.
- Finely add chopped coriander and serve hot with steamed rice.
