I prefer to make Kashmiri Rajma (which are very RED in color easily available in Indian Grocery stores) cooked in onion tomato gravy over slow heat with a blend of indian spices. Many people like to have Rajma with jeera rice and yogurt. I always like to add a handful of veggies and soya nuggets at home in my rice, to make it more colorful and nutritive. Though my hubby is an expert in cooking this dish, here is my simple recipe of the most popular comfort food worthy of being tried and enjoyed.
If you claim to love eating or cooking Indian food, you must give this a try !!!
Ingredients For Rajma Curry:
Rajma (Red kidney beans): 1cup
Onions: 2, medium size
Tomatoes: 4, medium size
Ginger Juliens: 1 tsp
Garlic paste: 1/2 tsp
Add Salt and chilli (Degi mirch): to taste
Turmeric Powder: 1/2 tsp
Black cardamom: 1
Dry Methi flakes: 1 tsp
Cumin seeds: 1 tsp
Fresh Garam masala: 1 tsp (bay leaves, cloves, pepper corn, black cardamom, cinnamon, cumin)
Amchoor Powder: 1tsp
Roasted cumin powder: 1 tsp
Rajma Masala : 1 tsp
Fresh coriander: few sprigs
Oil: 2-3 tsp
Water: 3 cups
Yogurt: 2 tsp, optional
Wash and soak the kashmiri rajma (red kidney beans) in warm water for overnight or at least for couple of hours.
In a pressure cooker add water, beans, salt, turmeric and a black cardamom
Cook for 15-20 minutes on low heat till beans are tender. (if you don't have a pressure cooker, you can cook on a covered pan for 30-45 mins)
In a nonstick pan, saute chopped onions, tomatoes, freshly grated ginger, garlic and fresh or dry fenugreek.
Fresh Tomatoes & Onions along with Garlic & Ginger give this curry a great flavor.
Season with blend of spices to taste.
Set aside for cooling.
Give this Mix (or Tadka) a quick churn in a mixer to make a smooth paste.
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This Tadka can be made ahead and added to boiled beans.
Add Tadka to cooked beans and simmer for another 15-20 minutes.
Finally mix some Amchoor (mango powder, alternatively squeeze half a lemon) for tanginess & fresh homemade garam masala (see method in Tips & Tricks) for flavor.
Add some yogurt or fresh cream to get the silky consistency and rich flavor.
Garnish with fresh coriander sprigs.
Delicious rajmas can be filled in tortillas, topped up with bell peppers and cheese to make a burrito.
Else, enjoy fresh and hot bowl of rajma, the indian way with Pulao Rice and yogurt .... !
Ingredients for Vegetable Rice :
Basmati Rice: 1 cup
Cumin seeds : 1tsp
Soya Nuggets: 7-8, soaked in water
Carrots, Peas, Corn: 1/2 cup
Onion: 1, sliced
Tomato: 1, sliced
Black cardamom: 1-2
Cloves, pepper corns: 3-4
Sugar: 1 small tsp
Lime Juice: 1/2 tsp
Salt, Chilli : 1 tsp or to taste
Oil: 2 tsp
Wash and soak basmati rice for one hour.
In a non stick skillet, heat oil and add cumin seeds and let it crackle.
Boil water and add rice and salt to make jeera rice.
To make veggie rice, heat oil, crackle jeera and add black cardamom, cloves, peppercorns, followed by sliced onions, tomatoes, soya nuggets and veggies.
Saute for 5-6 minutes.
Season with salt and chilli to taste.
Boil a little more than 2 cups of water (add a little more than double the quantity of water, if cooking rice in an open pan).
Squeeze a dash of fresh lime or few drops of white vinegar.
This makes the rice grains more fluffy and soft and grains don't stick with each other.
Now add the rice and cook on low medium heat for 15 minutes till tender.
And your Pulao Rice is ready !!!
Enjoy my favorite Pulao Rice with Rajma Curry, serve with Mango Pickle & fresh green chillies.
Sending this post to Sandhya's Kitchen for MLLA Event & Susan's Event !!!
and recipeLion blog hop