rajma masala – restaurant style
"rajma masala restaurant style recipe – lightly spiced, creamy and a popular punjabi curry made with kidney beans...."
INGREDIENTS
•
1 cup rajma or kidney beans (any variety)
•
1 large onion or pyaaz
•
2 medium to large tomatoes or tamatar
•
3-4 garlic + 1 inch ginger + 1 green chili – crushed to a paste in a mortar-pestle
•
1 tsp coriander powder or dhania powder
•
¼ to ½ tsp red chili powder or lal mirch powder
•
¼ tsp turmeric powder or haldi powder
•
a pinch of asafoetida or hing (optional)
•
¼ tsp to ½ tsp garam masala powder
•
½ 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
•
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
Comments & Reviews
Just A Pinch Sweepstakes