Ingredients:3/4 to 1 cup Red Beans (I used light red beans)
1 to 1 1/2 tsp Ginger-garlic paste
3/4 cup Onion, finely chopped
3 medium tomatoes
1 to 2 tbsp Oil
1 Bay leaf
1 inch Cinnamon Stick
1/2 tsp Cumin seeds
1/4 tsp Turmeric Powder
1 tsp Red Chili Powder (Preferably Kashmiri)
1 tsp Cumin powder
1 tsp Coriander powder
1/4 tsp Amchoor Powder
1/2 tsp Garam masala
Salt to taste
Method:
1) Wash and soak red beans in the water for 6 to 7 hours. Pressure cook till tender. Add some salt while cooking. Do not overcook, otherwise beans get cracked and become mushy. We need properly cooked beans but at the same time they should remain whole.
2) Blanch tomatoes and peel off the skin. Also remove the seeds. Add the remaining portion of tomatoes into blender and blend to nice puree.
3) Heat oil in the pan over medium flame. Add Bay leaf and Cinnamon, saute for 30 seconds. Now add Cumin, turmeric and red chili powder. Stir for 2-3 seconds and immediately add Ginger-garlic paste, saute for about 20 seconds.
4) Add Onion and saute till it gets nice brown color. Do not add salt as onion sweats because of salt. Also do not cover the pan while cooking onion. Steam water drips into onion and steals the flavor. Therefore, saute onion in hot oil.
5) Once onion is nicely sauteed, add tomato puree. cover and cook over medium heat. Add some water and cook for 3 to 4 minutes. Add Cumin pdr, Coriander pdr and Garam Masala. Mix and cook for 2 minutes.
6) Then add cooked red Beans and stir. Add salt if required. Cook over low heat for 20 minutes. Add little water to adjust the consistency of gravy.
Garnish with Cilantro. Serve Rajma with steamy hot rice.
No comments:
Post a Comment