Wednesday, July 4, 2007

Rajma

Rajma with rice is a well known combi meal for Punjabis.. Rajma is a gravy prepared from Red Kidney beans and this hot gravy served with rice has a heavenly taste :) This is one of the easiest and quickest meals for Punjabis. Punjabis love rice just the way I do ;) I prepared this yesterday for dinner and decided to post it today for RCI Punjabi Cuisine!


Rajma


Makes:

4 generous servings

What you need:

1 can (400 gm) boiled Rajma(Red Kidney Beans)
2 Onions, chopped
2 Tomatoes,puried
1 tsp Cumin Seeds
2 tsp Red Chilli Powder
2 tsp Garam Masala
1 tsp Cumin Powder
2 tsp Corriander powder
2-3 tbsp chopped Corriander
4-5 tbsp Oil
Salt to taste

How to proceed:

1) If you do not have canned Rajma, soak Rajma overnight and then boil it in cooker for 3 whistles with some salt n cooking soda.
2) Do not drain off the water in which rajma is soaked (even the canned content)
3) Heat oil in a pan, add cumin seeds and onions
4) Saute onions till they become transperant
5) Add puried tomatoes and cook till mixture turns mushy and it starts leaving sides of the pan
6) Now add all spices and mix well for a minute
7) Add rajma alongwith water in which it is soaked
8) Add another cup or two of water (acoording to desired consistency)
9) Add oil as required
10) Cook for 10-12 mins, garnish with corriander
11) Serve hot with rice and papads!

1 comment:

Asha said...

My favorite Rajma.Looks delicious Aarti.I will have to check all your posts I missed now!:))