Wednesday, 2 August 2017

Masala Rajmah - Spicy Kidney Beans Recipe

Hello foodies,

Rajma Chawal is the epitome of North Indian or Punjabi food. It denotes many things for many people. A complete meal in itself, the quintessential Rajma Chawal holds infinite fond memories from everyone's childhood (atleast in North India). So, let's get going and make this memorable recipe without onion and garlic.

Ingredients (you will need):

Rajma - 1 cup
Salt, to taste
Red Chilli Powder, 1 tsp
Turmeric Powder, 1/2 tsp
Amchoor Powder/Khatai/Dried Mango Powder, 1 tsp
Garam Masala, 1 tsp
Cumin/Jeera seeds, 1/2 tsp
Ripe Tomatoes, 2
Green chilies, 2
Fresh Cream, 1 tbsp
Asafoetida powder/Heeng powder, a pinch
Dried Fenugreek leaves, 1 tsp
Ghee/Clarified butter, 1 tablespoon

Cooking steps:

1. Soak the washed rajma overnight.

2. In the morning, throw away the water and pressure cook the soaked rajma for 15 minutes or till they are completely cooked.

3. In a blender, puree two tomatoes with two green chilies.

3. In a pan/skittle heat 1 tbsp desi ghee and add cumin seeds, asafeotida (hing), turmeric powder, coriander powder and red chili powder. Let the spices cook till fragrant.

4. Once spices are fragrant, add garam masala powder and amchoor powder and saute for 20 seconds more.

5. Add tomato puree prepared in step 2 to the now fragrant spices mixture and cook till oil starts leaving the sides of the pan.

6. Add crushed and dried fenugreek leaves (kasuri methi) to the pan.

7. Next add fresh cream (1 tbsp) to the pan and stir continuously to prevent coagulation or separation of cream from the masala.

8. The cooked masala looks something like the pic below, let's add it to the cooked rajma from step 1.

9. Add the masala from step 8 to the rajma and stir well. Cook on a low flame for atleast 15 minutes so that the rajma and the masalas are well mixed really well and the essence of masalas is engrained really well with the rajma.

10. Serve hot with rice/chapatis.

Hope you try this super easy and amazing rajma recipe. Let me know in the comments below.

Bon Appetit!

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