Sunday, May 5, 2013

Punjabi Rajma masala

By on 6:19 PM


This guest post Column z exclusilvely for non bloggers !!!!!

This z  a guest post  by Aswathy m kutty ! Shes one my best frnd dat i got frm facebook... n my co admin of my facebook page Love From kitchen..


1 cup or 200 gms Rajma
2 cloves
1 cinnamon stick
1 bay leaf
1 tsp oil
1 tsp butter
1 tsp cumin seeds
1tsp turmeric powder
1 tsp cumin powder
1 tsp garam masala
1/2 cup finely chopped onions
1 tblsp ginger-garlic paste
1 cup chopped tomatoes
Salt to taste

How To Make:
1 Wash and soak rajma overnight or for at least for 8
hours. (Kidney beans will get double in size after soaking).
2 Pressure cook the soaked rajma in about 3 cups of water
   in pressure cooker until rajma is soft and tender.
3 Reserve the stock it can be used later to the gravy.
4 Heat oil in a pan, fry cinnamon stick, cloves and bay leaf
   for a minute.
5 Then add chopped onions. Saute it till the onions turns to
   golden brown.
6 Add ginger garlic paste. Fry till golden and cooked. Add
   chopped tomatoes, turmeric powder, cumin powder,
   garam masala powder and saute it till tomatoes become
7 Add boiled rajma to it with salt, butter and the rajma
   stock. In case you feel the gravy is less, you can add
   some water.
8 Cover it and let it simmer it for 20-30 minutes. When the
   rajma gets nicely blended with the curry sprinkle some
   chopped coriander and move to a serving dish.

Garnish it with few coriander leaves and serve with hot rice/Chappathis/Roti


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