Rajma(Spicy kidney beans Gravy)
- Number of Servings: 4
Ingredients
To grind to a fine paste:Onion(cut into big pieces)-1 smallTomatoes(cut into big pieces)-4 smallGinger-1 inch pieceGarlic pods-3Coriander leaves-a handfulCinnamon-2 inch stickCloves-4Star anise-1(crushed)Cardamom-1Turmeric powder-1/4 tspRed chilli powder-as per your spice levelBadshah Kitchen king masala-2 tspGaram masala powder-1 tspCoriander powder-1 tspSaltOther ingredients:Red kidney beans(Soaked for 7 hours)-1 cupOlive Oil-1 tbspYogurt-1/4 cupJeera-1 tspCoriander leaves-to garnishLime juice-from 1/2 lime
Grind all the ingredients listed above to a fine paste without adding water.
Pressure cook red kidney beans till soft.
Heat oil in a pan, add jeera. When it crackles, add the ground paste. Add some water and bring it to gravy consistency. When the mixture starts boiling, simmer and let it cook on very low flame till oil starts to float on top(about 1/2 hr). Add cooked kidney beans and yogurt and simmer for another 10 minutes. Squeeze lime juice on the gravy just before serving. Garnish with coriander leaves and serve with hot chapathis or rice.
Serving Size: -
Number of Servings: 4
Recipe submitted by SparkPeople user SPARKHEBA.
Pressure cook red kidney beans till soft.
Heat oil in a pan, add jeera. When it crackles, add the ground paste. Add some water and bring it to gravy consistency. When the mixture starts boiling, simmer and let it cook on very low flame till oil starts to float on top(about 1/2 hr). Add cooked kidney beans and yogurt and simmer for another 10 minutes. Squeeze lime juice on the gravy just before serving. Garnish with coriander leaves and serve with hot chapathis or rice.
Serving Size: -
Number of Servings: 4
Recipe submitted by SparkPeople user SPARKHEBA.
Nutritional Info Amount Per Serving
- Calories: 121.6
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 523.7 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 6.6 g
- Protein: 4.9 g
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