Rajma Masala

I keep trying to use 'Red Kidney Beans' in variety of dishes... Rajma Kebab, Dal Makhni, Tacozza etc. And yes, that too with different types of Rajma available in market :P

But here is a recipe of the most famous North-Indian subzi - "Rajma Masala", which has been one of my favorite dish to cook!!! Used here is a dark-red kidney beans which is known as Kashmiri one...

 

Makes: 2 servings

INGREDIENTS:

3/4 cup Red Kidney Beans (Rajma)

1 Brown Onion (medium) 

1 Tomato (big)

1/4 cup Curd 

1 tsp Ginger-Garlic Paste

1/8 tsp Turmeric Powder

1 tsp Coriander Powder

1 tsp Kashmiri Red Chilly Powder
1/2 tsp Garam Masala

1 tsp Crushed Fennel Seeds
1/2 tsp Cumin Seeds

A pinch of Asafoetida (hing)

1 tbsp Cooking Oil

STEPS TO FOLLOW:

- Soak rajma overnight in water. Pressure-cook it for 3 whistles and keep it aside.

- Cut the onions into long thin strips and finely chop tomato separately.

- Heat oil in a deep-pan and add cumin seeds, hing into it.

- Once it crackles, add ginger-garlic paste and onions. Saute it for around 30 seconds. 

- Add chopped tomatoes and cook again for a min.

- Add cooked rajma, curd and all the spices into it. Mix everything well.

- Cook it for 3-4 mins. Make sure it's not mashed at all.

- Serve hot with Naan/Paratha :) 

SJ's NOTE:

- Add a little water while adding rajma, if you are planning to serve it with a plate of steamed rice :)

- If want to make Tacos with Indian touch, keep it dry and mash a little for stuffing.