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.
Add kidney beans and mix well. Add 1 cup cooking liquor and salt and stir to mix.
Add garam masala powder and mix and cook for 10 minutes.
Garnish with chopped coriander leaves and fried whole red chillies
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.