Wednesday, October 6, 2010

Rajma Curry

Rajma is extremely popular party dish,specially in north India. Rajma tastes best when served  with plain boiled rice,Salad and pickle.
Kidney beans(Rajma) are a very good source of Protien,Folate,Zinc,Maganese,Iron,thiamin and riboflavin.

My recipe is not the traditional recipe,but this is how my mom used to prepare it.


  • 1 cup Rajma,cooked( soak overnight in water and pressure cook next morning with a tsp of salt until soft)
  • 2 Potatoes-cut into cubes-boiled
    Onions-2 finely chopped
  • 1 Tomato-chopped
  • Cooking Oil
  • Coriander leaves for garnishing

For the Masala

  • 6 Red Chillies ,add or reduce as per taste
  • 1/2 Scraped Coconut
  • 1/4 Teaspoon of Cloves
  • 1 Teaspoon Haldi Powder
  • 8 Pepper Corns
  • 1 Teaspoon Jeera
  • 1/4 Teaspoon Methi Seeds
  • 1 Tablespoon Khus Khus
  • 1 Teaspoon Badee Saunf (Moti Saunf)
  • 4 -5 Flakes Garlic
  • 1 Table Spoon Corriander Seeds
  • 1/2 Teaspoon Til
  • 1 Onion,chopped

For the masala:
  • Heat  a pan,with 1 tbsp of cooking oil
  • Add the 1/2 scraped coconut along with the other masala ingredient mentioned above and stir , so everything gets mixed well .
  • when the coconut turns golden and you start geting a fragnant aroma of the masala,remove from fire and cool
  • Blend all the above ingrediants with 1 cup water,till smooth.Keep aside.

For the Curry:
  •  Heat  pan with oil and when hot add the chopped onions and saute until golden
  • Now add the chopped tomato and cook till oil leaves the side of the pan
  • Now add the above masala and cook till you get a boil
  • Add the boiled Rajma and cook for another 8-10 minutes on slow fire.
  • Garnish with coriander leaves
  • Serve hot with Rice or chapati

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