Recipe 1 : Rajma Curry Makes: 4 servings Ingredients 1 cup Rajma/Red Kidney Beans (soaked overnight/8 hours) 1 teaspoon

grated ginger 1/2 cup freshly pureed tomatoes 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 teaspoon roasted cumin powder 1 teaspoon garam masala powder 1/2 teaspoon cardamom powder 1 tablespoon butter 2 tablespoons chopped coriander leaves 1 teaspoon oil salt to taste Method Cook the soaked rajma in about 3 cups of water in a pot or a pressure cooker until the rajma along with salt is soft, tender and cooked. Takes about 30 to 45 minutes, depending on the age of the beans. Heat oil to a heavy bottomed pan, add cumin seeds and chopped ginger; allow them to crackle for a few seconds. Stir in tomatoes, turmeric powder, cumin powder, garam masala powder, cardamom powder and sauté until tomatoes begin to start bubbling; about 2 to 3 minutes. Stir in the cooked rajma , an additional cup water and butter and simmer for about 30 minutes. The longer you simmer the more the spices get into the rajma and the tastier it gets. You can alter the consistency of the gravy by adding more or less water. Finally garnish with coriander leaves and serve hot with steamed rice.

tie it up and drop it in the water along with kidney beans. finely chopped (I used Red onions) 2-3 tomatoes. 2 Before cooking the kidney beans. Make sure to drain them well and rinse in cold water before using them. Of course you can use store bought canned beans.Recipe 2                  1 cup Kidney beans (or use canned to make it even quicker) 1 onion. . make a spice bag by packing the spices in the "spice bag" section of the ingredients list in a cheesecloth. peeled and grated 1-2 green chillies thinly sliced (or as per taste) 1/4 tsp turmeric powder 1 tbsp cumin-coriander powder 1 tbsp amchur powder (dry mango powder) (or use lemon juice) Salt to taste Cilantro and finely chopped onions for garnish For the spice bag 3-4 cloves 2-3 whole green cardamoms 1 inch cinnamon stick 1 bay leaf 4-5 black pepper Method 1 Soak the kidney beans overnight. chopped 1 tsp fennel seeds (or use cumin) About 1 inch ginger.

You can finish the complete dish within 15-20 minutes. chilli and ginger along with little salt. onions. add 1 tsp of oil (for the traditional Punjab richness. I use Pressure Cooker and it takes about 10-12 minutes for it cook. removed the spice bag and discard. add Ghee instead). 4 Meanwhile in a skillet. . While that's cooking I prepare the gravy. saute the fennel seeds.3 Once cooked.

7 Add little water and Cook until tomatoes are soft. 6 Add the tomatoes.5 Once soft add the spice powders and saute for few more seconds. .

You can also serve it along with chapathi. naan or any pulav if desired. The traditional way is to enjoy it with plain rice. Taste and season if needed. roti. I like to garnish it with finely chopped red onions and cilantro. You can add more water depending on the consistency you like. Break down some of the kidney beans to thicken the gravy. . 9 Cook for another 2-3 minutes.8 Add the kidney beans along with cooking water.

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