Todieforrajmacurry Recipes
RAJMA (KIDNEY BEAN CURRY)
Rajma is comfort food at its best. I like rajma best with simple jeera (cumin) rice. Of course, some roti would be great too. When I was in college, I ate rajma at least once a week. Cheap, nutritious, and comforting. What is not to like?
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 1h10m
Yield 8
Number Of Ingredients 19
Steps:
- Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse.
- Grind the onion, ginger, and garlic into a paste using a mortar and pestle.
- Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
- Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 34.2 g, Cholesterol 2.8 mg, Fat 5.5 g, Fiber 8.6 g, Protein 11.3 g, SaturatedFat 1.3 g, Sodium 34.9 mg, Sugar 3.3 g
TO DIE FOR RAJMA CURRY
I LOVE THIS DISH. I have ne'er had anything so delicious in my house in vegetarian food. This is a speciality of Punjabi's, my mom is one luckily:) The more I praise this, the less it is, this dish has won the praises and hearts of so so many people, that I could write a book to tell you. Need I say more? :) Try it, you HAVE TO love it. Please do let me know about this one.
Provided by Charishma_Ramchanda
Categories Asian
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Put rajma in a cooker.
- Add in all the other ingredients except cilantro and garam masala.
- Add water.
- Put on the cooker on the gas.
- After one whistle, cook on slow flame for 30 minutes.
- Remove and see if the rajma is tender.
- Mix well to make a thick gravy.
- Put into a serving dish.
- Garnish with cilantro and garam masala.
- Serve immediately with hot rotis.
- ENJOY THIS DELICIOUS OIL-FREE DISH AND THINK OF ME.
MUSHROOM AND RAJMA CURRY
Make and share this Mushroom and Rajma Curry recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Asian
Time 10h18m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Soak Rajma in water for 10 hours.
- Change water and pressure cook till 2 whistles directly in the cooker.
- Allow to cool, remove lid, add washed and sliced mushrooms and tomatoes.
- Close the lid and cook till another whistle sound comes.
- Fry onions in oil till brown and grind to a smooth paste along with 1 tbsp cooked rajma, salt, chilli powder, sugar and garam masala powder.
- Heat little oil in a wok.
- Add green chillies, mint, corriander leaves and curry leaves.
- Grind to a paste.
- Fry in medium flame for a few minutes.
- Add corriander-cumin powder.
- Stir well.
- Pour curds in a strainer, remove extra water and add the curd alone to the gravy.
- Cook for 3 minutes.
- Then add cooked rajma and mushroom mixture with that cooked water.
- Boil till gravy becomes thick enough to serve.
- Sprinkle grated cheese on top after transfering to serving dish.
Nutrition Facts : Calories 187.5, Fat 3.3, SaturatedFat 1.6, Cholesterol 7.5, Sodium 232.8, Carbohydrate 32.8, Fiber 5.1, Sugar 17.1, Protein 10.2
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