May

03

Rajma

Filed Under (Vegetarian) by Laura on 03-05-2008

Tagged Under : ,

This is a slightly spicy dish with a thick gravy made with red kidney beans. It’s mainly a north-indian specialty; the south indian version uses coconut and is generally dry. It goes very well with both rice and rotis.

Serves : 8

Ingredients
  • 1 cup Rajma
  • 2-3 Cloves
  • 1-inch stick Cinnamon
  • 4 whole black Peppercorns
  • 1 tsp Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Garam Masala
  • 3 tbsp Vegetable Oil
  • Salt to taste

    Grind to paste
  • 2 Medium Onions
  • 1 Large Tomato
  • 3 Green Chillies
  • 4-5 cloves Garlic or 1 tsp Garlic Paste
  • 1-inch piece Ginger or 1 tsp Ginger paste

    For the Garnish
  • ½ cup - Coriander leaves, chopped

    Method
    1. Soak Rajma in water overnight.
    2. Pressure the Rajma along with the cloves, cinnamon and black pepper.
    3. Grind the onions, tomato, green chillies, ginger and garlic to make a smooth paste.
    4. Heat the oil in a pan, and fry the paste on a medium heat until it turns golden brown. The oil should start separating from the mixture.
    5. Add the chilli powder, coriander powder, turmeric powder, garam masala and salt and fry for another 2-3 minutes.
    6. Add the water that was used to boil the Rajma and mix to form a thick gravy. Add more water if required and bring it to a boil.
    7. Add the cooked Rajma and stir well. Cook over a medium heat for 5-6 minutes.
    8. Garnish with chopped coriander leaves.

    Serve hot with roti or steamed rice.

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