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Rajma Masala

>> Monday, January 24, 2011

It seems we had a very spicy week and I must say I love that... Especially the Punjabi Cuisines Flavor.. During my childhood days, I remember Mom used to prepare Rajma Rice or Poori-Rajma during Sundays. I love them, I love those memories!


The appearance itself looks so stunning - a light, thin gravy within which rested perfectly cooked red-beans. How can someone resist such an awesome cuisine?

So lets move on to the recipe. I hope you'll enjoy them!


Ingredients:

Kidney Beans - 500 gms
Big Onion - 1 cup, choppes
Garlic - 6-8 cloves, chopped
Ginger - 1 inch, chopped
Tomatoes - 1 medium, pureed
Bay leaves - 2
Coriander Pwd - 1 tbsp
Cumin Pwd - 1 tsp
Red Chilli Pwd - 2 tsp
Turmeric Pwd - 1/4 tsp
Garam Masala - 1 tsp
Salt to taste
Oil - 4 tbsp
Cilantro - to garnish


Method:

Soak beans overnight or 5-6 hrs. Add salt and pressure cook until tender. Keep the remaining water aside, we will use this for gravy.

Heat oil in a pan and add bay leaves. Saute for a while and add garlic. Saute for 1 min. Add onion and saute until it turns transparent. Add ginger and saute again. Add all masalas except garam masala and add 1 tsp water. Saute for 1 min. Add tomato puree and mix well. Saute till oil separates.


Add beans along with remaining water. Adjust salt and sprinkle garam masala. Simmer until the gravy thickens. Garnish with cilantro. Serve hot with steamed rice.

Enjoy!


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10 comments:

simply.food January 24, 2011 at 11:49 AM  

Lovely and tasty.Looks delicious.

Priya January 24, 2011 at 12:25 PM  

Great looking rajma masala,soo inviting..

Priya Sreeram January 24, 2011 at 4:22 PM  

looks swell,well written post !

Soumya January 24, 2011 at 8:00 PM  

delicious masala...yum!

Pushpa January 24, 2011 at 9:47 PM  

Yummy and healthy rajma masala.

Gayathri Kumar January 24, 2011 at 10:13 PM  

Yummy masala and beautiful clicks..

Catherine January 25, 2011 at 11:25 AM  

Looks wonderful...all the spices I love...

Anisa February 1, 2011 at 10:55 PM  

I just made this, but I used kidney beans from a can because it's easier! It was delicious! It was a 15 oz can instead of about the 17.5 ounces (500 gms) you suggested in the recipe. I am Pakistani and (finally) make desi food all the time so I used your measurements as a suggestion. It turned out pretty good, except I was in a hurry and threw too much red chilli in there and I think I would also decrease the garam masala next time (I did use less than you suggested because I had less beans). I think you could pretty much use these ingredients for any beans (I threw something similar together last week with black eyed peas). Thanks for the recipe! Bookmarked your site =)

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