Rajma Curry (Kidney Bean Cury)

Written By Lucy Pinder on Thursday, September 10, 2009 | 11:05 PM

1 teacup red kidney beans (rajma)
2 onions, grated
1 teaspoon chilli powder
5to6 grams tomatoes
1 teaspoons sugar
3 tablespoons oil
Salt to taste
To be ground into a paste.
6 cloves garlic
3 green chillies
25mm. piece ginger

  • Soak the red kidney beans over night.
  • Next day, cook in a pressure cooker. Drain.
  • Heat the oil and fry the onions till it's little brown. Add the ground paste and chilli powder and fry again for 1 minute.
  • Add the cooked red kidney beans.
  • Cut the tomatoes into big pieces, add 2 teacups of water and boil. When boiled, take out a thick soup through a sieve.
  • Add the tomato soup to the rajma mixture.Add the sugar and salt.
  • Cook for 20 minutes.
Serving Suggestions:
Server Hot with parathas or jeera rice

Adding a little cream will make the gravy more thick and rich.

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