Rajma Curry

(Kidney Bean Curry)

30 min

Prep (min)

Katoris

🌿

Vegetarian

Nutrient Information — per 1 Katoris

172 Kcal

Energy (kcal)

8.1 g

Protein

22.1 g

Carbohydrate

5.2 g

Total Fats

Amount per diet plan: 1.5 Katoris at one time

Ingredients

1 cup Kidney beans (rajma)

2 medium Tomatoes, finely chopped

1 large Onion, finely chopped

2 cm piece Ginger, crushed

3 small cloves Garlic, crushed

2 small Green chillies, sliced (optional)

4 tsp Mustard oil

6 cups Water

4 sprigs Coriander leaves, finely chopped for garnish

1 tsp Cumin seeds

1/4 tsp Asafoetida (hing)

1/2 tsp Turmeric powder

1 tsp Garam masala (freshly prepared)

Use minimal Amount of salt

Method of Preparation

Drain the rajma.

Peel the onion, ginger and garlic and wash them along with tomato and green chilli.

Finely chop the onion, green chilli and tomato and crush the ginger and garlic.

Drain the rajma, add 6 cups of water and salt and pressure cook for 18 to 20 minutes (4-5 whistles). Open the pressure cooker, drain, and reserve water.

Heat oil in a pan and add cumin seeds, asafoetida (hing) and let it splutter. Add chopped onion, ginger, garlic, and sliced green chillies. Saute until it is golden brown.

Add tomatoes and turmeric powder and saute for a few minutes. Cook until oil separates. If masala sticks to the pan, sprinkle little water to prevent burning.

Add the drained cooked rajma, garam masala and cook for another five minutes. Add the reserved water and cook for 20 minutes on low flame till the gravy thickens.

Serve hot, garnished with coriander leaves.