Rajma(Spicy kidney beans Gravy)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Rajma(Spicy kidney beans Gravy) calories by ingredient
Introduction
Everyone has their own way of making gravies. I have tried different methods and liked all of them. Today I made a simplified version of Rajma by grinding all the ingredients together and simmering the mixture for some time. It was very tasty. My husband was carried away with the aroma of Rajma when he entered the house. Everyone has their own way of making gravies. I have tried different methods and liked all of them. Today I made a simplified version of Rajma by grinding all the ingredients together and simmering the mixture for some time. It was very tasty. My husband was carried away with the aroma of Rajma when he entered the house.Number of Servings: 4
Ingredients
-
To grind to a fine paste:
Onion(cut into big pieces)-1 small
Tomatoes(cut into big pieces)-4 small
Ginger-1 inch piece
Garlic pods-3
Coriander leaves-a handful
Cinnamon-2 inch stick
Cloves-4
Star anise-1(crushed)
Cardamom-1
Turmeric powder-1/4 tsp
Red chilli powder-as per your spice level
Badshah Kitchen king masala-2 tsp
Garam masala powder-1 tsp
Coriander powder-1 tsp
Salt
Other ingredients:
Red kidney beans(Soaked for 7 hours)-1 cup
Olive Oil-1 tbsp
Yogurt-1/4 cup
Jeera-1 tsp
Coriander leaves-to garnish
Lime juice-from 1/2 lime
Directions
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.