A bean I love
I usually hate beans, but there is one which is a favourite. It's called Rajma in India, otherwise known as red kidney beans. A great dish to be had with both rice or chappatis. It is a famous Punjabi dish which is found in Indian restaurants in India and all over the world.
Ingredients:
1. Chopped onions - 1
2. Chopped green chillies - 2
3. Ginger & garlic paste - 1 tablespoon
4. Chopped tomatoes - 1
5. Cumin seeds - 1 teaspoon
6. Fenugreek seeds - 1 teaspoon
7. Turmeric powder - 1 teaspoon
8. Chilli powder - 1/2 teaspoon
9. Coriander powder - 1 teaspoon
10. Rajma powder (from MDH or Everest) - 1 tablespoon
11. Vegetable oil - 4 teaspoon
12. Salt - 1 teaspoon (or to taste)
13. Chopped coriander
14. Cooked Red Kidney beans / Rajma - 1 Cup
Recipe:
1. Heat the oil in a kadai.
2. Add one of the chopped onions, cumin, fenugreek seeds and green chillies and fry for a few minutes until the onions are golden brown.
3. Add the ginger garlic paste.
4. Add tomatoes and a cup of water. Close the kadai and let it simmer for a few minutes.
5. Add turmeric powder, chilli powder, coriander powder, rajma powder and salt. Continue stirring until the tomatoes are softened.
7. Add the cooked rajma to the dish and simmer for 5-10 minutes.
8. Add the chopped coriander in the end.
Tip: Soak the red kidney beans / rajma overnight in water. Cook it separately (preferably in a pressure cooker) until it is softened.
Happy cooking and eating.
Ingredients:
1. Chopped onions - 1
2. Chopped green chillies - 2
3. Ginger & garlic paste - 1 tablespoon
4. Chopped tomatoes - 1
5. Cumin seeds - 1 teaspoon
6. Fenugreek seeds - 1 teaspoon
7. Turmeric powder - 1 teaspoon
8. Chilli powder - 1/2 teaspoon
9. Coriander powder - 1 teaspoon
10. Rajma powder (from MDH or Everest) - 1 tablespoon
11. Vegetable oil - 4 teaspoon
12. Salt - 1 teaspoon (or to taste)
13. Chopped coriander
14. Cooked Red Kidney beans / Rajma - 1 Cup
Recipe:
1. Heat the oil in a kadai.
2. Add one of the chopped onions, cumin, fenugreek seeds and green chillies and fry for a few minutes until the onions are golden brown.
3. Add the ginger garlic paste.
4. Add tomatoes and a cup of water. Close the kadai and let it simmer for a few minutes.
5. Add turmeric powder, chilli powder, coriander powder, rajma powder and salt. Continue stirring until the tomatoes are softened.
7. Add the cooked rajma to the dish and simmer for 5-10 minutes.
8. Add the chopped coriander in the end.
Tip: Soak the red kidney beans / rajma overnight in water. Cook it separately (preferably in a pressure cooker) until it is softened.
Happy cooking and eating.
Nice...
ReplyDeleteAnother variation would be adding tomato paste instead of the fresh tomatoes. Comes out a little creamy.
-Jai
I agree. Tomato paste and maybe some fresh cream.
ReplyDelete