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Kidney Bean - Rajma Masala

Curry Dish
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Description

Rajma is stable diet in may parts of India and Pakistan and a very nutritious and easily available food avaiable in most places in the world.

Rajma or Kidney bean Curry Masala

Rajma or Red Kidney beans are widely available in most parts of the country in India and Pakistan and are widely consumed in every household. Kidney beans are easily available in raw format or canned form all across the world. The canned beans are easily and cook and saved hours of soaking the bean in the water. Loose beans, however, can be bought in bulk and are easy to store as well.

Kidney beans are also very popular in South American food and are consumed as boiled with plenty of local species. In Pakistan and India, the beans are normally cooked in masala and flavoured with tamarind for taste. 

Rajma is normally consumed at lunchtime as it takes time to digest. This recipe can also be used with a number of canned beans including Garbanzo beans or chickpeas. 

Rajma Curry Recipe- Rajma Masala

  • 500 grams kidney beans pre-soaked or canned
  • Tomatoes, Ginger, Garlic
  • Salt, cumin powder, Haldi powder (turmeric), Red Chilli Paste
  • Cooking Oil
  • Salt

 Preparation of Rajma Masala

01For this recipe I will use canned Rajma or Kidney beans easily available in stores across the world. Wash and clean the beans.

02Heat oil in cooking pot and add cumin seeds and diced onion. Cook till the onion turns brown.

03Add 1 teaspoon of ginger and garlic paste to the mix.

04Add 1/3 container of diced tomatoes.

05Add a 1/2 spoonful of chilli paste, salt, turmeric powder, coriander powder

06Cook on low heat till the oil start leaving the masala

07Add boiling water to the mix and cook on low heat

08Once the masala (base) thickens, add the kidney bean and cook for 30 in on low heat.

09Garnish with Cilantro.

10 Additionally, you can add the juice of soaked tamarind to the mix in the last 10 minutes of cooking. This will give a tangy flower to the dish and helps in disgestion

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