Friday, March 11, 2011

Rajma / Kidney Beans- truly Punjabi

Whenever I make Rajma, I fondly remember the days spent in Lajpat Nagar, college with Shahla and our good times at ODS!

My recipe for Rajma-
1 cup Rajma soaked overnight , pressure cooked with enough water for one whistle and simmered for another 12-15 mins - add salt to let the salt get into the beans
2 chopped onions
2 tomatoes chopped or pureed
1 tsp Ginger garlic paste
Salt to taste
1 tsp amchur (dry mango powder)
1 tsp each of coriander, turmeric and Garam masala/ all spice powder
2 tsps of MDH / Everest rajma masala!
1 boiled potato- cubed

Saute onions in a little oil, fry till they turn pink. Add the pureed/ chopped tomatoes with the ginger garlic paste. Fry till done. Add cubed potato, the powdered spices. Fry a bit and then add the rajma along with the water. Add salt and dry mango powder and the rajma masala and simmer for 10 mins ot so. Serve hot with either rice, roti or paratha.

I served this with Genhu khichdi - it was a good combo!

This is going to 2 events-
AWED Indian Cuisine hosted by Umm Check DK's page as well.

My Legume Love Affair 33. Also take a look at The Well Seasoned Cook for further events.

1 comment:

  1. Very healthy and yummy looking dish, thank you for sending it to AWED.