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Ingredients (Measuring Cup Used, 1 Cup 250 ML)

This document provides a recipe for rajma masala, an Indian bean curry, with 26 steps. It includes ingredients like kidney beans, onions, tomatoes, ginger, garlic, spices, butter, oil, cream and water. The beans are soaked, pressure cooked until soft, and then sautéed with onions, tomatoes and spices. The bean stock is added along with salt and the curry is simmered until thickened. Kasuri methi and cream are added at the end.

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186 views2 pages

Ingredients (Measuring Cup Used, 1 Cup 250 ML)

This document provides a recipe for rajma masala, an Indian bean curry, with 26 steps. It includes ingredients like kidney beans, onions, tomatoes, ginger, garlic, spices, butter, oil, cream and water. The beans are soaked, pressure cooked until soft, and then sautéed with onions, tomatoes and spices. The bean stock is added along with salt and the curry is simmered until thickened. Kasuri methi and cream are added at the end.

Uploaded by

karangulati01
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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ingredients (measuring cup used, 1 cup = 250 ml)

1 cup rajma or kidney beans (any variety)


1 large onion or pyaaz or 150 grams onion, about to 1 cup finely
chopped onions
3 medium or 2 large tomatoes or tamatar, 250 grams or 1 cup finely
chopped tomatoes
3-4 medium garlic + 1 inch ginger + 1 to 2 green chilies - crushed to a
paste in a mortar-pestle, about 1 tbsp ginger-garlic-green chili paste.
1 tsp coriander powder or dhania powder
to tsp red chili powder or lal mirch powder
tsp turmeric powder or haldi powder
a pinch of asafoetida or hing (optional)
tsp to tsp garam masala powder
tsp cumin seeds or jeera
1 tsp kasuri methi or dry fenugreek leaves, crushed
2 tbsp butter + 1 tbsp oil or 3 tbsp butter
2 to 3 tbsp cream
3.5 to 4 cups water for pressure cooking
1.5 to 2 cups of rajma stock (the water which is used to cook the rajma) or
plain water for the gravy or curry
salt as required

how to make the recipe:


1.
2.
3.
4.
5.
6.
7.
8.

rinse and soak the rajma or kidney beans in enough water overnight or for
8-9 hours.
next day, discard the water and rinse the beans again in fresh water.
in a pressure cooker, take both the rajma and 4 cups water.
pressure cook on a medium to high flame for 15-20 minutes.
when the rajma is cooking, you can chop the onions, tomatoes etc.
when the pressure settles down on its own, open the lid,
check if the rajma is cooked or not by taking a bite or pressing a bean.
if they are not cooked completely, then pressure cook again adding some
water if required for some minutes.

9.

heat oil + butter in another pot or pan. add cumin first and let them crackle
& get browned.
10.
then add onions and saute them till they caramelized or golden browned.
11.
take care not to burn them as this will impart bitter tones in the curry.
12.
light browning the onions is also alright.
13.
keep on stirring the onions while sauting them, for uniform cooking and
also so that they don't get burnt.
14.
add the ginger-garlic-chili paste. stir and saute for 5-10 seconds on a low
flame.
15.
add the tomatoes. saute for 2-3 minutes till the tomatoes become soft.
16.
add all the spice powders one by one - turmeric powder, red chili powder,
coriander powder, asafoetida/hing and garam masala powder.
17.
stir and saute the whole masala mixture till the fat starts leaving the
masala.
18.
use a slotted spoon or a strainer and remove the beans and add them to
the masala.
19.
you can also strain the rajma first and keep it aside.
20.
keep the stock also aside. stir and saute for a minute.
21.
take 1.5 to 2 cups from the stock and add to the rajma.
22.
add salt and stir the whole curry mixture.
23.
simmer without a lid for 10-12 minutes or more till the curry thickens
slightly. it should not be watery.
24.
mash a few rajma beans with the spoon. this helps to thicken the curry.
25.
when the rajma masala has thickened and comes to the right consistency
which is neither too thick nor thin, then add the kasuri methi and cream.
26.
stir & simmer rajma masala for 30 seconds to 1 minute. switch off the fire.

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