Monday, June 23, 2008




Rajmah (Kidney beans) 150gm
Tomatoes (Pureed in a mixer) 4
Ginger garlic paste ½ tsp
Jeera 1 tsp
Red chilly powder ½ tsp
Coriander powder 1 tsp
Garam masala powder ¼ tsp
Turmeric powder ¼ tsp
Oil 70ml
Salt to taste

Soak Rajmah in enough water ( 500ml) overnight
In a pressure cooker add soaked rajmah, salt 1 tsp and enough water (2 inches above rajmah level.
Pressure cook Rajmah on high flame, after 1 whistle cook it on low flame for ½ an hour.
Mean while in a separate pan heat oil add Jeera allow it to crackle
Add tomato puree ginger garlic paste red chilly powder, salt ¼ tsp, Coriander and turmeric powder and garam masala powder
Stir fry on high flame till masala leaves oil
Add this mix to boiled rajmah
Mix rajmah with the help of hand stirrer
Pressure cook once again till 1 whistle
Open lid of the cooker and boil rajmah till it turns to smooth thin consistency
Garnish it with coriander leaves
Serve it with steamed rice

Tip: Rajmah tastes better if made 1 hr before serving

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