Kashmiri Style Rajma Curry Recipe

Twitter

Facebook

Google +

Pinterest

0 0

Source: www.vegindiangoodfoodmenu.blogspot.com

Prep Time Null

Cooking Time Null

Servings Null

Rating

Kashmiri Style Rajma Curry is a very popular dish in the restaurants. This dish has a rich flavors, texture and wonderful taste. It is mildly spiced, and perfect dish when you have a sudden guest at your home. This dish can be served with any Indian bread. Try this recipe in your home and enjoy a hearty meal with your family members

Ingredients

1 cupRajma (Large Kidney Beans)
1 cupHomemade tomato puree
1Onion, finely chopped
4 to 5Yogurt (Curd), whisked
1Bay leaf (tej patta)
as requiredCooking oil
pinchAsafoetida (hing)
1 teaspoonCumin seeds
1 teaspoonDry ginger powder
2 inchGinger, grated and ground to paste
1/2 tablespoonCoriander Powder
1 tablespoonKashmiri red chili powder
1Green Chili, slit
1/2 teaspoonGaram masala powder
saltto taste
fewsprig Coriander leaves (Dhania), finely chopped

For homemade garam masala

1Black cardamom (Badi Elaichi)
5Cardamom (Pods /Seeds)
4Cloves
5-6Whole Black Pepper Corns
2 to 3Cinnamon Stick

Directions

For homemade garam masala

In pan, dry roast black cardamom, cardamom, cloves, pepper corns and cinnamon and then blend to a fine powder and keep it aside.

How to proceed

Soak the rajma in enough water for overnight in a large bowl. Next day, drain the water from the rajma
In pressure cooker add rajma, 1 bay leaf, salt, and 2 to 3 cups of water and pressure cook for 25 min and once done, switch off the flame and drain the water from the beans and keep the water aside for later use.
Heat oil in a deep pan, add cumin seeds and asafoetida and add finely chopped onion and fry them till they becomes light brown in color.
Add ginger paste and dry ginger powder and add tomato puree and cook it for 5 to 8 minutes.
After 5 to 8 minutes, add the whisked curd and stir contentiously.
Now add red kashmiri chili powder, coriander powder, slit green chili and salt and add 1/4 of the boiled rajma in pan and mash it properly.
Add rest of rajma and the water (which we retained from the boiled rajma), mix it nicely and cook for 15 to 20 minutes on low flame.
Add garam masala, mix it well and let it cook for 5 minutes and once it is done, garnish with chopped coriander leaves and serve it with any Indian bread.

Meghna Nath