There was an error in this gadget
Translate this page

Wednesday, October 21, 2009

Tangy Rajma Curry


Rajma curry is a typical North Indian recipe, usually served with rice as it's famously known as "Rajma Chawal" It can also be served with Paranthas / Chapatis. While cooking rajma one day, I happened to see that the tomato was not available in sufficient amount, so I added a little tomato sauce to give a tangy flavour to the dish. I also do not use turmeric and I like the reddish colour of the dish. So now, I substitute the requisite amount of tomato with half the amount of tomato and the other other half by adding tomato sauce. Here is the recipe for Tangy Rajma Curry.

Ingredients:
  • Red kidney beans: 2 cups (soaked overnight, preferably 12 hours)
  • Baking soda: ½ tsp
  • Bay Leaf: 1
  • Cumin powder: 1 tsp
  • Coriander powder: 2 tsp
  • Red chilli powder: 1 tsp (to taste)
  • Garam Masala powder: 1/2 tsp
  • Oil: 2 tbsp
  • Water (as per gravy)
  • Tomato sauce: 1 - 2 tsp
  • Salt to taste
  • Chopped tomato, coriander leaves, onion rings (for garnishing)

Ingredients to grind:

  • Onion, medium sized, chopped: 2
  • Tomato, medium sized chopped: 1
  • Ginger, crushed: 1 tsp
  • Garlic, crushed: 1 tsp
  • Cinnamon: a small stick
  • Green cardamoms: 2
  • Cloves: 2

Method:

  1. Soak the rajma for overnight, drain and keep aside. Add enough water in a pressure cooker, add a little salt and baking soda and pressure-cook the soaked rajma.
  2. Cook it on high heat level, lower to sim after 2-3 whistles and further cook for 15 mins or until the rajma is soft and tender.
  3. Grind the above mentioned ingredients in a mixie to form a paste (do not grind too much, keep a little coarse). Keep aside.
  4. Heat oil in a kadhai / frying pan. Add bay leaf and the onion-ginger & garlic paste. Saute till oil separates from the sides of the kadhai.
  5. Add the soaked rajma and mix thoroughly with the paste.
  6. Add the remaining dry spices and mix well. Check the salt (be careful in adding salt, as the rajma is already pressure cooked using salt).
  7. If you want more gravy, add water as per your requirement. Add the tomato sauce, mix well. Finally add garam masala, mix well and remove from fire.
  8. You can either keep the dish a litle dry or make gravy as per your liking (only check the amount of tomato sauce you are adding or else the whole dish will be too tangy).
  9. Garnish the rajma curry with finely chopped tomatoes and onion rings. Serve hot with rice, parantha / naan.
Sending this Rajma dish to JFI - Rajma, hosted by Divya Vikram, started by Indira of Mahanandi.

4 comments:

Shama Nagarajan said...

yummy curry dear..nice presentation

Ushnish Ghosh said...

Dear Malini
Looks really great!!! I will wait for few of my rasma maniacs to drop by with prior notice. I shall make it for them. Personally I could not develop a taste for Rasma even if I tried my best.
Best wishes

TintaCyber/DapurkuBerasap said...

yummy..i shud try this recipe...visit mine...

http://dapurkuberasap.blogspot.com

Harika's Kitchen said...

Lovely blog first time here nice to visit your blog.....

Post a Comment

Thank you for posting your comment.........

Related Posts Widget for Blogs by LinkWithin
Disclaimer: All Rights Reserved. You may not copy or reproduce the contents in the page without prior written permission from me
Header picture courtesy http://www.pdphoto.org/