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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 3 |
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Kidney beans in a tangy sauce.This is a north Indian delicacy n a treat to the tastebuds !! Ingredients:
red kidney beans - 1cup |
medium sized onions - 2 |
tomato puree - 1cup |
ginger-garlic paste- 2tsp |
cumin powder-1 tsp |
corriander powder-1tsp |
garam masala powder-1tsp |
chat masala-1tsp |
turmeric powder-1/2 tsp |
green chillies slit-2 or as per taste/red chilly powder-1stp |
kasoori methi- approx 1tsp (available in indian stores,optional though) |
corriander leaves-1 bunch |
salt- as required |
oil- 3tbsp |
butter - 1 tablespoon |
Directions:
1. Wash kidney beans and soak it overnight.
2. Pressure cook the beans with 4 cups of water,salt and turmeric.
3. It should be soft but not mashed,Retain the water after boiling.
4. Blend the onions in a blender.
5. Heat oil in a pan. Add the onions n fry till water evaporates.
6. Add the ginger garlic paste.Stir fry for about 30secs
7. Add the tomato puree
8. Add the cumin powder,corriander,garam masala,chat masala and chillies/red chilly powder.
9. Mix well to blend all the ingredients.
10. Pour some stock we retained after boiling the beans. This is to ensure that we do not burn the ingredients while cooking.
11. Pour the rajma stock to desired consistency. Let it have more gravy if you are having it with rice and lesser if with bread.Mix well and bring it to a boil.
12. Add the boiled beans to the mixture and mix well again. Sprinkle some chopped corriander leaves and a pinch of Kasoori Methi and salt.
13. Cover and cook for about 10 mins on medium to slow flame.
14. Garnish with freshly chopped corriander and butter in the centre.
15. Serve hot with steamed rice (which is the best combination) or with bread,
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