Rajma Curry With Fragrant Pulao Rice
By: sonia gupta
Published: Wednesday, February 16, 2011 - 6:35pm

Ingredients




1 cup Rajma (Red kidney beans):
2 Onions:, medium size
4 Tomatoes:, medium size
1 teaspoon Ginger Juliens:
1/2 teaspoon Garlic paste:
Add Salt and chilli (Degi mirch): to taste
1/2 teaspoon Turmeric Powder:
1 Black cardamom:
1 teaspoon Dry Methi flakes:
1 teaspoon Cumin seeds:
1 teaspoon Fresh Garam masala: (bay leaves, cloves, pepper corn, bl
1 teaspoon Amchoor Powder:
1 teaspoon Roasted cumin powder:
1 teaspoon Rajma Masala:
Fresh coriander: few sprigs
3 teaspoons Oil:
3 cups Water:
2 teaspoons Yogurt:, optional

Preparation

1 Wash and soak the kashmiri rajma (red kidney beans) in warm water for overnight or at least for couple of hours. 2 In a pressure cooker add water, beans, salt, turmeric  and a black cardamom 3 Cook for 15-20 minutes on low heat till beans are tender. (if you don't have a pressure cooker, you can cook on a covered pan for 30-45 mins) 4 In a nonstick pan, saute chopped onions, tomatoes, freshly grated ginger, garlic and fresh or dry fenugreek. 5 Fresh Tomatoes & Onions along with Garlic & Ginger give this curry a great flavor. 6 Season with blend of spices to taste. 7 Set aside for cooling. 8 Give this Mix (or Tadka) a quick churn in a mixer to make a smooth paste. 9 This Tadka can be made ahead and added to boiled beans. 10 Add Tadka to cooked beans and simmer for another 15-20 minutes. 11 Finally mix some Amchoor (mango powder, alternatively squeeze half a lemon) for tanginess & fresh homemade garam masala (see method in Tips & Tricks) for flavor. 12 Add some yogurt or fresh cream to get the silky consistency and rich flavor. 13 Garnish with fresh coriander sprigs.

About


Find more details at : -
http://onecreativekitchen.blogspot.com/2011/02/rajma-and-pulao-rice-for-lazy-sunday.html