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.

Ingrediants:

• 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

Method:
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