Dinner

Rajmah

INGREDIENTS

250 gms Red Kidney beans (Rajmah)
70 ml Oil
2 Tbsp Ginger Garlic paste
2 Nos Green chilli, chopped
80 gms Onion, paste
150 gms Tomato puree
1 Tsp Kashmiri Mirch powder
1 Tsp Coriander powder
1 Tsp Cumin powder
To taste Salt
Water –as required
2 Tbsp Clarified butter (Desi ghee)
½ Tsp Garam masala
3 Tbsp Fresh Coriander

INSTRUCTIONS

Soak red kidney beans in water for two hours.
Drain and boil in fresh water with salt,till cooked.
Heat Oil in a pan and add ginger garlic paste and cook for two minutes. Add green chillies and onion paste.
Cook till onions are light brown in colour. Add tomato puree, salt and all dry spices.
Cook on slow fire for 10 minutes. Add boiled red kidney beans along with the boiling liquid.
Bring to a boil and simmer for 15 minutes.
Add garam masala, fresh coriander and desi ghee. Mix and remove into a serving bowl.
Serve hot with steamed rice.

Preferred recipes by Chef Rakesh Sethi.

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