Servings: 4 servings
- Rajma/ Kidney Beans - 2 cups
- Oil or Ghee - 2 tblsp
- Cumin Seeds / Jeerakam - 1 tsp
- Cinnamon / Pattai - 2 small piece
- Cardamom - 2
- Cloves - 3
- Onion - 2 large chopped
- Tomato - 4 large chopped
- Ginger - 1 tblspn chopped
- Chilli Powder - 2 tsp
- Coriander Powder - 2 tblsp
- Turmeric Powder - 1 tsp
- Cumin Powder - 1 tsp
- Garam Masala Powder - 2 tsp
- Salt to taste
- Coriander Leaves a handful chopped
Soak rajma overnight. Drain and add it to pressure cooker. Cover with water. Pressure cook for 3 to 4 whistle, simmer for 10 mins. Turn off the heat and let the steam escape all by itself.
Take onions, tomatoes and ginger in a blender. Puree till smooth.
Heat oil in a kadai. Add whole spices and let them sizzle.
Add in pureed masala and mix well.
Cook that for few mins till the raw smell leaves from it.
Add in spice powders, salt and mix well.
Add in cooked rajma with water and mix well.
Simmer for 10 to 15 mins till oil separates.
Serve over rice.
Serving: 1g | Calories: 381kcal | Carbohydrates: 63.2g | Protein: 21.9g | Fat: 5.7g | Saturated Fat: 2.8g | Cholesterol: 11mg | Sodium: 44mg | Fiber: 16g | Sugar: 4.6g
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