Rajmah Curry is an North Indian dish. It tastes fabulous with plain rice, roti, paratha and naan.
Prep Time: 30 minutes
Cook time: 30 minutes
Yield: 4-6
Ingredients:
Rajmah – 1 cup, washed and soaked for 8 hours
Tomato – 4 large no
Onions – 3 medium sized, grated
Garlic paste – 1/4 teaspoon
Ginger paste – 2 teaspoon
Green Chilli Paste – 1/2 teaspoon
Turmeric Powder – 1 teaspoon
Garam Masala – 1/2 teaspoon
Black Cardamom – 2 no, crushed
Bay Leaves – 2 no
Red Chilli Powder – 3/4 teaspoon
Salt – to taste
Vegetable Oil – 3 tablespoon
Coriander Leaves (cilantro) – 2 tablespoon
Instructions:
Pressure cook the soaked beans with water, salt, turmeric powder to one whistle. Reduce heat and simmer for 30 minutes. Turn off the flame.
Heat oil in a pan, add bay leaves, black cardamom, onion, ginger paste, garlic paste and green chilli paste. Fry until light golden brown.
Add turmeric powder, red chilli powder and mix.
Add tomato and fry until oil seperates.
Add cooked rajmah along with the water, salt to taste and bring it to a boil. Reduce heat and simmer for 10 minutes.
Add coriander leaves and garam masala. Serve hot.
