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Rajma Curry with Fragrant Pulao Rice Recipe

by MyCreative Flavors

Ingredients

Rajma (Red kidney beans): 1cup Onions: 2, medium size Tomatoes: 4, medium size Ginger Juliens: 1 tsp Garlic paste: 1/2 tsp Add Salt and chilli (Degi mirch): to taste Turmeric Powder: 1/2 tsp Black cardamom: 1 Dry Methi flakes: 1 tsp

Cumin seeds: 1 tsp Fresh Garam masala: 1 tsp (bay leaves, cloves, pepper corn, black cardamom, cinnamon, cumin) Amchoor Powder: 1tsp Roasted cumin powder: 1 tsp Rajma Masala : 1 tsp Fresh coriander: few sprigs Oil: 2-3 tsp Water: 3 cups Yogurt: 2 tsp, optional

Directions

1. Wash and soak the kashmiri rajma (red kidney beans) in warm water for overnight or at least for couple of hours.
2. In a pressure cooker add water, beans, salt, turmeric and a black cardamom
3. Cook for 15-20 minutes on low heat till beans are tender. (if you don't have a pressure cooker, you can cook on a covered pan for 30-45 mins)
4. In a nonstick pan, saute chopped onions, tomatoes, freshly grated ginger, garlic and fresh or dry fenugreek.
5. Fresh Tomatoes & Onions along with Garlic & Ginger give this curry a great flavor.
6. Season with blend of spices to taste.
7. Set aside for cooling.
8. Give this Mix (or Tadka) a quick churn in a mixer to make a smooth paste.
9. This Tadka can be made ahead and added to boiled beans.
10. Add Tadka to cooked beans and simmer for another 15-20 minutes.
11. Finally mix some Amchoor (mango powder, alternatively squeeze half a lemon) for tanginess & fresh homemade garam masala (see method in Tips & Tricks) for flavor.
12. Add some yogurt or fresh cream to get the silky consistency and rich flavor.
13. Garnish with fresh cilantro sprigs.

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