Rajmah
| Author | supriya193 | Yield | No Value |
|---|---|---|---|
| Published | Sep 7, 2007 | Cooking Time | 1 hour |
| Recipe Type | Appetizers | Preparation Time | 30 min |
| Ingredient | Beans | Standing Time | 1 hour |
Recipe of Rajmah
| Ingredient Name | Quantity | Unit |
|---|---|---|
| Rajmah | 1 | Cup |
| Onion | 1 | Numbers |
| Tomato | 1 | Numbers |
| Green Chilli | 1 | Numbers |
| Garlic | 4-5 | Numbers |
| Ginger | Piece | |
| Red Chilli Powder | 1 | Teaspoons |
| Turmeric Powder | 1/2 | Teaspoons |
| Coriander Powder | 1 | Teaspoons |
| Garam Masala Powder | 1 | Teaspoons |
| Vegetable Oil | 3 | Tablespoons |
| Salt | To Taste | |
| Coriander Leaves | To Taste |
Directions
| 1. | Soak rajma in water overnight. |
| 2. | Pressure cook rajma until tender. |
| 3. | Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste. |
| 4. | Heat oil in a pan. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture). |
| 5. | Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes. |
| 6. | Add water enough to make thick gravy. Bring the gravy to boil. |
| 7. | Add cooked rajma (along with the water in which it was cooked). Stir well and cook over medium heat for 5-7 minutes. |
| Garnish with chopped green coriander leaves and serve hot. |
Posted Sep 7, 2007
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3 Comments
I made a paste out of half cup of cooked rajmah and added it to the curry to give it a good thinkness.