Rajma curry

Rajma curry

Rajma or kidney beans are very nutritious, and the following curry using this has a thick gravy and can be served with boiled rice, appam, upma or chappathy.

 

Ingredients

• Rajma or kidney beans-1cup
• Onion chopped-1cup
• Tomato chopped ¾ cup
• Ginger garlic paste-2tsp.
• Cumin-1/2 tsp.
• Kashmiri chilipowder-1tsp.
• Turmeric powder-1/2 tsp.
• Garam masala powder-1/2 tsp.
• Kasoori methi-1/2 tsp.
• Oil-2tsp.
• Thick Coconut milk -3 tbsp.
• Salt to taste
• Coriander leaves a few for garnishing

Method

•  Wash and soak rajma or kidney beans in 2 ½ cups water overnight.
• Cook it with salt in a cooker for 30 minutes.
• Heat a wok with oil and pop cumin seeds.
• Add onion and stir for 3 minutes and add ginger garlic paste.
• Sauté till the onions turn golden brown.
• Now add turmeric powder and chili powder and sauté till the raw smell of chili is gone (3 to 4 Minutes).
• Add tomatoes, stir till it becomes mushy.
• Add kasoori methi and garam masala and stir for a minute.
• Grind this masala coarsely along with coconut milk.
• Add it to rajma and boil for a while till u get the desired thickness for the gravy.
• Check for salt and serve it with appam, upma etc.