Rajma Rasmisa Recipe - A kidney bean preparation.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Red kidney beans (rajma)(राजमा), Oil(ऑइल)

Cuisine : Indian

Course : Dals and Kadhis

Rajma Rasmisa

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Rajma Rasmisa checkout Rajma Rasmisa , Pungent Feijoada . You can also find more Dals and Kadhis recipes like Sabz Bahar Arhar Dal, Ripe Mango Kadhi, Dali Sambare, Tidali Dal. Or try out these recipes from Indian Cuisine like Beetroot Kandhari Anar Kakdi And Magaj Ka Raita, Karare Baingan, Aam Ka Achar, Paneer Jalfrezi.

Rajma Rasmisa Recipe - How to make A kidney bean preparation.

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Prep Time : 8-10 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Red kidney beans (rajma) soaked overnight1 1/2 cups

  • Oil 3 tablespoons

  • Bay leaf 2 medium

  • Onion chopped 2 medium

  • Ginger chopped1 inch piece

  • Garlic chopped 6-8

  • Red chilli powder 2 teaspoons

  • Coriander powder 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Cumin powder 1 teaspoon

  • Tomato, chopped3 medium

  • Salt to taste

  • Garam masala powder 1 teaspoon

  • Fresh coriander leaves, chopped1 tablespoon

Method

Step 1

Cook the rajma with five cups of water under pressure till the pressure is released five times (five whistles), or completely cooked and soft.

Step 2

Heat the oil in a deep pan; add the bay leaves and onions and sauté till golden brown. Add the ginger and garlic and continue to sauté for one minute.

Step 3

Add the chilli powder, coriander powder, turmeric powder and cumin powder and sauté for a while. Add the tomatoes and salt and cook till soft and pulpy and the oil separates.

Step 4

Add the rajma with the cooking liquid and mix well. Cook over low heat for fifteen minutes, stirring occasionally. Add the garam masala powder and cook for five minutes.

Step 5

Garnish with coriander leaves and serve hot with steamed rice.

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