Kashmiri Rajma Masala
We are too fond of 'Rajma-Chawal' (Beans +Rice), which is indeed famous across India. I first had Rajma-Chawal at my friend's place when I first stepped in Delhi.. This recipe is usually cooked in thick spicy paste of Tomato, Garlic and Ginger and is served with Hot Plain Rice...
Rajma Chawal is one of my hot favorites and I can have it without even thinking of my health regime. :P
Today I am going to share with you guys absolutely a different recipe of Rajma Masala... So, there we go..
Before we jump onto the Ingredients section, lets just understand what is so different about this RAJMA MASALA recipe..
In this Kashmiri Recipe, Kidney Beans(Rajma) are cooked in a very different manner, though spices are almost similar. Two most important pointers are-
A. Beans are boiled in the cooker with a Cinnamon Stick
B. Onions are used in much quantity than tomatoes. (I have not used tomatoes at all)
Now, let's jump onto the INGREDIENTS
INGREDIENTS-
1. Rajma(Kidney Beans)- 2 cup soaked overnight
2. Onion- 3 medium sized
3. Garlic- 1 tbsp Chopped
4. Ginger- 1 tsp Chopped
5. Green Chillies - 4 Chopped
6. Garam Masala- 1 tsp
7. Cinnamon Stick - 1
8. Cumin Seeds- less than 1/2 tsp(small)
9. Ginger Powder(Saunth)- less than 1/2 tsp small
10. Cumin Powder- 1 tsp
11. Coriander Powder- 1 tsp
12. Kashmiri Red Chilli Powder- 1tsp
13. Asafoetida (Hing) - 2 piches
14. Salt - to taste
15. Mustard Oil
16. Water
PREPARATION-
In a cooker add the soaked and dried Rajma, Cinnamon stick and 6 cups of water and cook it until the rajma looks hard but yield easily to pressure.
Now in a blender, make a paste of Onions, Cumin powder, Coriander Powder and Ginger Powder. In a deep pan heat oil. Pop in Cumin seeds and add the hing. Now add the chopped ginger and garlic and saute til fragrant. Now add the onion paste and cook it until the oil separates and the raw smell is gone. Add salt and Kashmiri red chilli powder and mix it well. Add little water to it and cook it further. Now add the Boiled Rajma and the Garam Masala and chopped green chillies in it. Mix it well by stirring it now and then. Add water 11/2 cups and cover it with the lid till it comes to a rolling boil. Cook it for 5 mins. on a low flame... Your KASHMIRI RAJMA is ready to serve.
Best served with Saffron Rice , Plain Rice, Parathas and even Chapatis.
Hope you like this recipe,and if you do, please do not forget to pen down your views below :) Happy Cooking!! :)
We are too fond of 'Rajma-Chawal' (Beans +Rice), which is indeed famous across India. I first had Rajma-Chawal at my friend's place when I first stepped in Delhi.. This recipe is usually cooked in thick spicy paste of Tomato, Garlic and Ginger and is served with Hot Plain Rice...
Rajma Chawal is one of my hot favorites and I can have it without even thinking of my health regime. :P
Today I am going to share with you guys absolutely a different recipe of Rajma Masala... So, there we go..
Before we jump onto the Ingredients section, lets just understand what is so different about this RAJMA MASALA recipe..
In this Kashmiri Recipe, Kidney Beans(Rajma) are cooked in a very different manner, though spices are almost similar. Two most important pointers are-
A. Beans are boiled in the cooker with a Cinnamon Stick
B. Onions are used in much quantity than tomatoes. (I have not used tomatoes at all)
Now, let's jump onto the INGREDIENTS
INGREDIENTS-
1. Rajma(Kidney Beans)- 2 cup soaked overnight
2. Onion- 3 medium sized
3. Garlic- 1 tbsp Chopped
4. Ginger- 1 tsp Chopped
5. Green Chillies - 4 Chopped
6. Garam Masala- 1 tsp
7. Cinnamon Stick - 1
8. Cumin Seeds- less than 1/2 tsp(small)
9. Ginger Powder(Saunth)- less than 1/2 tsp small
10. Cumin Powder- 1 tsp
11. Coriander Powder- 1 tsp
12. Kashmiri Red Chilli Powder- 1tsp
13. Asafoetida (Hing) - 2 piches
14. Salt - to taste
15. Mustard Oil
16. Water
PREPARATION-
In a cooker add the soaked and dried Rajma, Cinnamon stick and 6 cups of water and cook it until the rajma looks hard but yield easily to pressure.
Now in a blender, make a paste of Onions, Cumin powder, Coriander Powder and Ginger Powder. In a deep pan heat oil. Pop in Cumin seeds and add the hing. Now add the chopped ginger and garlic and saute til fragrant. Now add the onion paste and cook it until the oil separates and the raw smell is gone. Add salt and Kashmiri red chilli powder and mix it well. Add little water to it and cook it further. Now add the Boiled Rajma and the Garam Masala and chopped green chillies in it. Mix it well by stirring it now and then. Add water 11/2 cups and cover it with the lid till it comes to a rolling boil. Cook it for 5 mins. on a low flame... Your KASHMIRI RAJMA is ready to serve.
Best served with Saffron Rice , Plain Rice, Parathas and even Chapatis.
Hope you like this recipe,and if you do, please do not forget to pen down your views below :) Happy Cooking!! :)
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