Thursday, August 16, 2007

Rajma Curry

Rajma/Kidney Beans....are a very good source of cholesterol-lowering fiber.Kidney beans are rich in iron and can increase your energy level by helping to consistently replenish our iron stores.
This is a Rajma dry curry recipe.You can also follow the same recipe for Rajma Masala just by adding water.


2 cups of Rajma (Kidney Beans)-(Soak Rajma overnight and boil in a pressure cooker and drain the water)
1/2 teaspoon of turmeric powder
1/2 tablespoon of Red Chilli Powder
1/2 tablespoon of coriander powder
1/2 tablespoon of Jeera powder
1/2 teaspoon of garam masala powder
Tomato Puree ( Blach one medium size tomato in hot water and grind it)

Heat some oil in a saute pan. Add the tomato puree.Add Salt,turmeric powder,red chilli powder,coriander powder,jeera powder,garam masala powder and mix well.Cover the saute pan and cook in medium flame for 5 mins.
Add the boiled Rajma, mix well and saute.Sprinkle little water if necessary.Cover the saute pan and cook for 8-10 mins.The curry has to be dry.Garnish with cilantro and serve hot with rotis.


SHUBHA said...

rajma...y so dry?? its normally a bit gravyish...

Kruthika Sridhar said...

Hey..i guess i have mentioned in my post that this is a rajma dry curry...Since it looks so curryish ..just like dry aloo curry or any other sabzi.When you make this curry for travel...its easy to eat.Sridhar loves it this way...when he has to eat at his desk...

SHUBHA said...

ohh cool..:)

Anonymous said...

When you mentioned ' add masala paste to the oil' which paste were you talking about?

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