Rajma Chawal | Majha Kitchen | Sanjeev Kapoor Khazana

One of the most popular recipes from the Indian Cuisine of flavourful red kidney bean curry served with steamed rice.

RAJMA

Ingredients

1½ cup red kidney beans (rajma), soaked overnight and boiled
1 medium onion, finely chopped
1 inch ginger
6-8 garlic cloves
1 tablespoon oil
½ teaspoon cumin seeds
1-2 green chillies, finely chopped
1 cup fresh tomato puree
½ teaspoon cumin powder
1 ½ teaspoons coriander powder
¼ teaspoon turmeric powder
1 teaspoon red chilli powder
Salt to taste
1 tablespoon chopped fresh coriander leaves
A fresh coriander sprig for garnishing

Method

1. Grind together onion, ginger and garlic alongwith some water to make a fine paste.
2. Heat oil in a non-stick pan. Add cumin seeds, green chillies and sauté for 10 seconds. Add ground paste and sauté till oil separates.
3. Add tomato puree, mix and cook for 5-7 minutes or till oil separates.
4. Reduce heat, add cumin powder, coriander powder, turmeric powder, chilli powder and salt, mix well and cook for 1 minute.
5. Add kidney beans and mix. Add coriander leaves, mix and cook for 5-7 minutes.
6. Garnish with a coriander sprig and serve hot with chawal.

CHAWAL

Ingredients

1½ cups Basmati rice, soaked for 15-20 minutes and drained
Salt to taste

Method

1. Boil 4-5 cups water in a deep non-stick pan.
2. Add salt and rice, mix and cook for 8-10 minutes. Strain in a colander.
3. Serve hot with rajma.


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