(almost authentic) rajmah masala
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
dark(red) kidney beans , dry - 2 cups (or just use 4 cans of red kidney beans)canola oil - 1 tbsponion,finely chopped- 2tomatoes,finely chopped-4green chilllies- 4-6ginger&garlic paste- 1 tbspcoriander powder- 1 tspcumin powder- 1 tspgaram masala (blended whole spices)- 1 tsprajmah masala powder- 1 tbspred chilli powder- 2 tspskasuri methi (dried fenugreek leaves)- 1 tspfresh cilantro, chopped - 3 tbspjuice of half a lemonbutter- 1 tbspsalt - to tastechickpea flour-1 tbsp (optional)greek plain yogurt- 2 tbsp (optional)
1) soak 2 cups dried kidney beans overnight in 5 cups water
2) drain these kidney beans and rinse and wash thoroughly the next day. in a pot, cook the swollen beans in fresh water till they are soft (atleast 1 hour)
3) do not discard the remaining water the beans have been cooked in, as they ll be used to make the gravy.
4) in a big saucepan, heat some oil, add chopped onion, saute.
5)then add ginger-garlic paste, coriander powder and cumin powder . stir . cook for 2 minutes.
6)add chopped tomato, chopped green chillies, garam masala and rajmah masala. also add half cup of water from boiled beans.cover and cook for 5 minutes.
7)add cooked beans with rest of the water. add salt .cover and cook for 10 minutes. stir in between
8)if gravy is too watery, open and cook till u get desired consistency.
OPTIONAL--- Add a mixture of chickpea flour and yogurt for a smoother and richer gravy;simmer for 3 minutes
9)crush kasuri methi between your palms, add to the curry, mix.
10) turn the flame off, add a tbsp butter, garnish with chopped fresh cilantro.
serve hot!
Serving Size: 8 1-cup servings
2) drain these kidney beans and rinse and wash thoroughly the next day. in a pot, cook the swollen beans in fresh water till they are soft (atleast 1 hour)
3) do not discard the remaining water the beans have been cooked in, as they ll be used to make the gravy.
4) in a big saucepan, heat some oil, add chopped onion, saute.
5)then add ginger-garlic paste, coriander powder and cumin powder . stir . cook for 2 minutes.
6)add chopped tomato, chopped green chillies, garam masala and rajmah masala. also add half cup of water from boiled beans.cover and cook for 5 minutes.
7)add cooked beans with rest of the water. add salt .cover and cook for 10 minutes. stir in between
8)if gravy is too watery, open and cook till u get desired consistency.
OPTIONAL--- Add a mixture of chickpea flour and yogurt for a smoother and richer gravy;simmer for 3 minutes
9)crush kasuri methi between your palms, add to the curry, mix.
10) turn the flame off, add a tbsp butter, garnish with chopped fresh cilantro.
serve hot!
Serving Size: 8 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 126.6
- Total Fat: 3.1 g
- Cholesterol: 1.3 mg
- Sodium: 250.7 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 3.2 g
- Protein: 10.5 g
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