A delicious preparation of Rajma served hot with warm Jeera Pulav makes a cozy meal. Can be served to children for 18 months of age.

Serves: 4 persons

Cooking time: 1 hour Preparation Time: 30 minutes

Ingredients

• 1 cup Rajma/Red Kidney Beans
• ½ cup finely chopped onions
• 1 teaspoon chopped ginger
• 1 cup chopped tomatoes
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• 1 tablespoon butter
• 2 tablespoons chopped coriander leaves
• 1 teaspoon Vegetable/Sunflower Oil
• Salt to taste

Method

See Cooking Lentils and Legumes/Beans for cooking Rajma

Heat oil to a sauce pan, add chopped ginger and onions. Sauté until onions are soft and golden brown.

Add chopped tomatoes, turmeric powder, cumin powder, garam masala powder and sauté until tomatoes become soft.

Add the cooked rajma , salt, 1 cup water and butter and simmer for 30 minutes. The longer you simmer the more the spices get into the rajma and the tastier it gets. You can alter the consistency of the gravy by adding more water.

Garnish with coriander leaves and serve hot with warm Jeera Pulav.

Tasty Tip

This dish is tastier when had the next day. Prepare it the previous day and savor it the next day.

Alternate Tip

Using tinned red kidney beans can cut the fasten the process of cooking rajma. Taste does get comprised a little bit due to the preservatives added, but it can work for a quick meal.

Filed under: North Indian

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