U need:
Rajma ( red kidney beans): 2 cups
onions(grated): 1/2 cup
gingergarlic paste :2 tsp (if using only ginger paste: 3 tsp)
tomato puree: 1/2 cup
tomato ketchup: 2 tablsp
green chilli slit: 2
red chilli powder: 1 tsp
coriander cumin powder: 2 tsp
garam masala powder: 1 tsp
kitchen king masala powder: 1 tsp
fresh cream: 3 tablsp
salt and sugar to taste
oil: 2 tablsp
For the rice:
Basmati Rice: 2 cups
cumin seeds: 1 tsp
cloves: 2
peppercorns: 1/4 tsp
water to cook rice
butter/ghee; 2 tablsp
salt to taste
Method: For the rice:
Soak rice in water for 20 mins
Heat butter/ghee in a kadai.Temper with cloves,peppercorns and cumin seeds.Saute.
Drain the rice and add to the tempering.Fry well for 5 to 6 mis.Add salt and 1 and 1/2 cups of water.Cover with lid and let the rice get cooked.Remove lid,fluff the rice with a fork.Cover and set aside.
Rajma:
Soak Rajma(red kidney beans) overnight. Next day pressure cook with pinch cooking soda and 1/2 tsp ginger garlic paste.the beans should be cooked soft.
Heat 2 tablsp oil in a cooking pan. When hot add the grated onion and saute.Add the gingergarlic paste and continue stirring till the paste is cooked.Add the tomato puree and tomato ketchup.Sprinkle a little water to prevent the paste from sticking to the pan.
After 6 mins of stirring add the green chillies,red chilli powder,coriander cumin powder,kitchen king powder and garam masala.Continue stirring. Add 1 tablsp of butter or ghee( clarified butter).Now add 1 tablsp of cream and continue the saute. Once the paste is cooked well and the oil starts oozing out add the cooked rajma(kidney beans) and 1 cup water.Stir well Add salt and pinch sugar .Simmer for 5 to 7 mins till the gravy thickens.Add the balance cream.Stir once.Switch off the gas.Cover with a lid.
Garnish with coriander leaves and serve hot with cumin rice.
A punjabi speciality this is an excellent treat for Sunday lunch.You can make a salad as an accompaniment.
Note: Kitchen king masala is available in a all Indian grocery stores.This masala can be used in a wide variety of dishes.
Rajma ( red kidney beans): 2 cups
onions(grated): 1/2 cup
gingergarlic paste :2 tsp (if using only ginger paste: 3 tsp)
tomato puree: 1/2 cup
tomato ketchup: 2 tablsp
green chilli slit: 2
red chilli powder: 1 tsp
coriander cumin powder: 2 tsp
garam masala powder: 1 tsp
kitchen king masala powder: 1 tsp
fresh cream: 3 tablsp
salt and sugar to taste
oil: 2 tablsp
For the rice:
Basmati Rice: 2 cups
cumin seeds: 1 tsp
cloves: 2
peppercorns: 1/4 tsp
water to cook rice
butter/ghee; 2 tablsp
salt to taste
Method: For the rice:
Soak rice in water for 20 mins
Heat butter/ghee in a kadai.Temper with cloves,peppercorns and cumin seeds.Saute.
Drain the rice and add to the tempering.Fry well for 5 to 6 mis.Add salt and 1 and 1/2 cups of water.Cover with lid and let the rice get cooked.Remove lid,fluff the rice with a fork.Cover and set aside.
Rajma:
Soak Rajma(red kidney beans) overnight. Next day pressure cook with pinch cooking soda and 1/2 tsp ginger garlic paste.the beans should be cooked soft.
Heat 2 tablsp oil in a cooking pan. When hot add the grated onion and saute.Add the gingergarlic paste and continue stirring till the paste is cooked.Add the tomato puree and tomato ketchup.Sprinkle a little water to prevent the paste from sticking to the pan.
After 6 mins of stirring add the green chillies,red chilli powder,coriander cumin powder,kitchen king powder and garam masala.Continue stirring. Add 1 tablsp of butter or ghee( clarified butter).Now add 1 tablsp of cream and continue the saute. Once the paste is cooked well and the oil starts oozing out add the cooked rajma(kidney beans) and 1 cup water.Stir well Add salt and pinch sugar .Simmer for 5 to 7 mins till the gravy thickens.Add the balance cream.Stir once.Switch off the gas.Cover with a lid.
Garnish with coriander leaves and serve hot with cumin rice.
A punjabi speciality this is an excellent treat for Sunday lunch.You can make a salad as an accompaniment.
Note: Kitchen king masala is available in a all Indian grocery stores.This masala can be used in a wide variety of dishes.
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