RAJMA MASALA (sanjeevkapoor.com, n.d.)
Ingredients
- Kidney Beans soaked overnight 1 cup
- Tomato Puree to taste
- Oil 4 tablespoons
- Onions finely chopped 2 medium
- Ginger-garlic paste 2 tablespoons
- Coriander powder 2 teaspoons
- Cumin powder 1 teaspoon
- Red chilli powder 1 teaspoon
- Tomato puree 1/2 cup
- Garam masala powder 1 1/2 teaspoons
- Fresh coriander leaves chopped 1 tablespoon
Preparation
- 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 sauté till light brown.
- Add ginger-garlic paste and sauté for 2 minutes. Add coriander powder, cumin powder and red chilli powder and mix well.
- Add tomato puree and mix again. Sauté 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