Monday, July 14, 2014

Rajma (Curried Kidney Bean)

Rajma was the very first Indian food I learnt to cook, and remained one of my best dishes. The funniest thing is that I realised I have never made a post on it after all these years. Its about time.. no?

The secret to a good pot of Rajma (Kidney Bean Stew) is in the simmer, the longer you simmer it, the better it taste!

1 cup Rajma/Kidney Bean or two cans of canned Kidney bean.
1-2 Tomatoes (2 for Roma, 1 for normal tomato)
1 Onion
3-4 Green Chilli
1/2 inch of ginger root
3-4 Clove of garlic
1 Bay leave

1 pinch Hing/asafoetida
1 tsp Coriander Powder
1/2 tsp Garam Masala
1/2 tsp Haldi/Turmeric Powder
1/2 tsp Chilli Powder
Salt to taste (Approximately 1 tsp)

Soaked kidney bean overnight, and make sure the beans are all submerged into water, at least 2-3 inches below water.

Next morning, wash and drained, add 2-3 cups of water,add a pinch of salt and pressure cook for 10-12 minutes. Let gas release naturally.

Blend together tomato, onion, chilli, ginger and garlic with a little water into a smooth paste. In a heavy bottom cooking pot,  add about 3 tbsp of cooking oil, add a pinch of asafoetida (hing), 1 bay leave, and fry for a bit.

Pour the blended paste and cook until oil separated at the edge, add coriander powder, turmeric powder, chilli powder and salt.

Note:DO NOT add Garam Masala as yet.

Now pour the cooked kidney beans and water into the pot with spices, add another 1-2 cups of water, bring to boil, turn down the heat, and cook for at least 1 hour, now add Garam Masala,and cook for at least another 20 minutes or till it reaches good consistency.

Add a small piece of butter before serving makes it even more heavenly!

中文版,For Chinese,Click--> 炖大红豆


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