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Saturday, January 26, 2013

Rajma Masala


For today's blogging marathon post, I had to pick a protein based gravy dish. Legumes and paneer seemed to be the obvious protein choices but decided to settle with the latter. I promptly prepared a paneer dish in advance but lost the pictures due to computer glitches. This is what I got for being ready in advance this time. :)At the last minute, I realized that I could go with rajma masala as I haven't posted it yet surprisingly.

Protein packed rajma masala happens to be a filling, comfort dish popular in Punjab and other north Indian states. Kidney beans are simmered in onion- tomato - spice gravy, yielding in a melt in mouth kind, delectable side dish. I have given below the method that I usually follow which gives more liquidy gravy. Sometimes I grind onion, tomatoes, ginger and the whole spices (instead of adding garam masala). I add the ground paste after step 2 and fry until the raw smell of the onion leaves, so that I have a thick gravy as shown in the image above. Basically the method below yields you a nice gravy while the rajma in the picture is on a thicker side.

Ingredients:
1 cup kidney beans / rajma
1 Tbsp oil
1 tsp cumin seeds
1 tsp ginger paste / grated ginger
2 onions
2 - 3 tomatoes, finely chopped
1/4 tsp turmeric powder
1 tsp garam masala
1 tsp coriander powder
1 tsp chili powder or as needed
Salt to taste
1 Tbsp crushed kasuri methi (optional)
Cilantro to garnish
(Rajma usually contains garlic and so feel free to add.)

Method:
1. Soak kidney beans overnight in plenty of water or for at least 8 - 10 hours. After the soaking period, cook the kidney beans adding water in a pressure cooker. The cooked beans should be soft but not mushy.
2. Meanwhile, heat oil in a pan and add cumin seeds. When they start to brown add ginger and onion. Fry onion on low flame until it turns translucent.
3. Then add tomatoes and spice powders. Cook until the tomatoes turns mushy.
4. Next add the cooked beans and salt. Add water to the desired consistency and let it cook slowly for about 10 minutes. Add kasuri methi into the pan, stir and turn off the stove. Garnish with cilantro.
5. Serve along with rotis / rice. 

Check here to find out what others are cooking during the marathon.

Comments




 

19 comments:

Archana Potdar said...

Wow this looks yum. I specially love the container.

Priya said...

Love to enjoy this healthy masala with rotis,wonderful dish.

Saraswathi Tharagaram said...

Rajma looks really inviting dear. Amazing click I want to take couple of Rajmas and eat.

kitchen queen said...

delicious and awesome rajma masala.

Subhashini said...

yummy rajama masala

Maha Gadde said...

Lovely Post. Nice recipe too.love it..
Maha

Nayna Kanabar said...

Looks wonderful we love this dish, will try your version.

Harini-Jaya Rupanagudi said...

The pot used is very attractive. I usually make rajma for a filling in Taco shells as it is most favored in that form!

Lubna Karim said...

That's an yum recipe...

Vanamala Hebbar said...

Very nice...

Apu said...

Perfect for rotis!

Nalini's Kitchen said...

Yummilicious recipe,the pot looks cute...

Sadaf Afshan said...

Rajma is one of my all time favorites. I usually prefer to add a pinch of asafoetida since beans are notorious for causing flatulence and asafoetida helps to avoid it.

The Pumpkin Farm said...

kasuri methi is nice idea..will try it next time

Rajani S said...

I love Rajma with plain basmati rice. It tastes so good together!

Pavani said...

Bean based curries are my favorite. Rajma masala looks awesome.

Anonymous said...

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Preeti Garg said...

Look wonderful and tempting

Anonymous said...

Super duper..
Thanks..
Sherry