A creamy rich gravy with the goodness of kidney beans is super easy to whip up and serve as a warm-comforting meal that goes beautifully with steamed rice.RAJMA MADRA Ingredients1½ cups boiled kidney beans (rajma) 1 cup yogurt1½ tbsps rice flourSalt to taste2½ tbsps ghee 2 bay leaves4 green cardamoms2 cloves1 black cardamom1 inch cinnamon stick2 dried red chillies1½ tsps cumin seeds¼ tsp asafoetida (hing)1 tsp fennel seed powder¼ tsp roasted cumin powder¼ tsp fenugreek seeds powder½ tsp crushed black peppercorns1 tsp Tata Sampann Chilli Powder¼ tsp turmeric powder½ tsp garam masala powderFresh coriander sprig for garnishSteamed rice to serveMethod1. Take yogurt in a bowl, add rice flour and salt and mix well. 2. Heat ghee in a non-stick kadai, add bay leaves, green cardamoms, cloves, black cardamom, cinnamon stick, dried red chillies, cumin seeds and asafoetida and sauté till fragrant. 3. Add fennel seed powder, roasted cumin powder, fenugreek seeds powder, crushed black peppercorns and sauté for a few seconds. Add the yogurt mixture and mix and stir continuously for 1-2 minutes. 4. Add Tata Sampann Chilli Powder and turmeric powder and mix well. Cook for 2-3 minutes on low heat or till the fat separates. 5. Add kidney beans and adjust salt and mix well. Add 3 cups cooked kidney beans liquor and stir. Add garam masala powder and mix. Cover and cook for 5-6 minutes on low heat.6. Transfer into a serving bowl, garnish with coriander sprig and serve hot with steamed rice. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #RajmaMadra
