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A must in every Punjabi household - rajma cooked with onion-tomato masala. Cooking Time: 20-25 minutes Servings: 4 Preparation Time: 10-15 minutes Category: Veg
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Kidney beans, soaked overnight Salt Onions, finely chopped Ginger-garlic paste Coriander powder Cumin powder Red chilli powder Tomato puree Garam masala powder Fresh coriander leaves, chopped
1 cup to taste 2 medium 2 tbsps 2 tsps 1 tsp 1 tsp ½ cup 1 ½ tsps 1tbsp
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Drain kidney beans and wash in fresh water and put into a pressure cooker. Add 5 cups of water and salt and cook under pressure till 4-5 whistles are given out. Drain and reserve the cooking liquor. Heat oil in a non-stick pan. Add onions and sautĂŠ till light brown. Add ginger-garlic paste and saute for 2 minutes. Add coriander powder, cumin powder and red chilli powder and mix well. Add tomato puree and mix again. Saute for 3-4 minutes. Add kidney beans and mix well. Add 1 cup cooking liquor and salt and stir to mix. Mash the beans a bit and stir again. Add garam masala powder and mix and cook for 5-7 minutes. Garnish with coriander leaves and serve hot.
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Serve with a smile
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Eat Lite Main Dishes
Desi Sabziyan
Simply Stylish Entertaining at Home
Punjabi
Pressure Cooking
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