Name: Rajma Masala
Prep time: 480 min
Cook time: 25 min
Total time: 505 min
Ingredients: Kidney Beans (soaked overnight-0 1 cup); Water-04 cups; Tomato Puree- 1/4th cup; Refined oil- 1 1/2 tbsp.; Onions (finely chopped -01 large); Ginger paste- 01 tsp.; Garlic paste -01 tsp; Coriander powder -02 tsp.; Cumin powder- 01 tsp.; Red chilli powder- 01 tsp.; Garam masala powder (Punjabi- 1 1/2 tsp.); For the Garnish:; Fresh coriander leaves (chopped -02 tsp); Whole Red Chillies (fried-04 nos.)

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Recipes

Rajma Masala or Kidney Bean Curry is a lightly spiced Punjabi tomato and onion based curry prepared with kidney beans sprinkled with garam masala powder - says our inhouse Chef and judge Chef Reetu Uday Kugaji.

Prep Time 8

Cook Time 25

Total Time 8 25

Served AsLunch

CuisineHomestyle Cooking, Indian, North Indian

Servings

Ingredients

Instructions

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Add water and salt and cook in pressure cooker till 05 whistles.
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Drain and reserve the cooking liquor. Heat oil in a non-stick pan. Add onions and sautÃ© till light brown.
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Add ginger-garlic paste and sautÃ© for 02 minutes. Add coriander powder, cumin powder and red chilli powder and mix well.
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Add tomato puree stir and. sautÃ© for 05 minutes.
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Add kidney beans and mix well. Add 1 cup cooking liquor and salt and stir to mix.
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Add garam masala powder and mix and cook for 10 minutes.
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Garnish with chopped coriander leaves and fried whole red chillies
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Serve hot. Goes best with steamed rice.

Notes

Kidney beans cause flatulence so a pinch of asafoetida may be added in the tempering.

About the Author: Chef Reetu Uday Kugaji is a Program Head – Culinary Arts Queen Margaret University, Edinburgh and ITM – Institute of Hotel Management, Navi Mumbai.

She believes that food that she cooks should touch heart and soul of the person and dedicates all her success to her Angel Mother.