My hubby loves paratha, chapathi and poori, with the last one being his favorite. He is very happy if I make channa or rajma. He will eat it 3 times a day without complaining if I let him. On a weekend visit to the Indian store, I have seen some fresh methi leaves, which I bought with the intention of making methi paratha. Also I had not made rajma for a long time. So I decide to make the Rajma – Paratha combo.
I will come to recipe, and made the Rajma like this.
What you need
Red Kidney beans /Rajma: 2 can
Onion: 1 no (finely chopped)
Tomato: 4 no
Garlic: 3 cloves
Ginger: 1 inch piece
Green chili: 1 no (I used Serrano pepper)
Cinnamon: 1 inch piece
Cloves: 6 no
Cardamom: 3 no
Fennel Seeds: ½ teaspoon
Turmeric powder: ¼ teaspoon
Chili powder: 1 teaspoon
Salt: ½ teaspoon or to taste
Olive oil: 1 tablespoon
Water: 2 cups
Milk or heavy cream: ¼ cup
How I made
Boil tomatoes for 3 minutes in a boiling water and remove the skin and seeds and make a puree of them and keep aside.
Grind the fennel seeds, cinnamon, cloves and cardamom to fine powder and keep aside.
Wash the kidney beans in running water and keep aside.
Heat oil in a thick bottomed pan or sauce pot and add onion and green chilies. Fry onion until it change color or it become translucent (in a 6-7 minutes). Add ginger-garlic paste and fry them for another 2 minutes.
Add tomato puree to onion-ginger-garlic mixture and fry till excess water evaporates( 4 minutes) .
Add turmeric powder, chili powder, salt, ground spice mixture and fry for another 2 minutes.
Add washed kidney beans to this and mix everything until masala well coated and add 2 cups of water and let it boil for 6 minutes.
Check salt and spices. Add milk or cream and simmer it for another 2 minutes and switch off the flame.
Enjoy with warm paratha or chapathi or poori
Preparation time: 35 minutes
Yield: 6 serving
Will you make it again: I will
I am sending this delcious Rajama curry to
EFM Paratha and Gravies series hosted by Srilekha