Bring in a new scrumptious flavour into the not so appetizing aubergine, with the blend of spices and your touch. To make this yummy dish you will need a mid-sized eggplant or baingan.
Prep Time – 8 hours
Cook Time – 45 minutes
Pressure cooking rajma:
- 1 cup rajma
- 4 cups water
- 2 tsp butter / ghee / oil
- 1 tsp jeera / cumin seeds
- 1 onion finely chopped
- salt to taste
- 1 tbsp ginger garlic finely chopped
- 1 to mato finely chopped
- few coriander leaves finely chopped
- 1 tsp red chilli powder adjust to your spice level
- 1 tsp coriander powder
- ½ tsp garam masala powder
- 1 tbsp kasuri methi / dry fenugreek leaves
- water if required
- Soak the rajma / red kidney beans overnight with enough water.
- Next day rinse it well in running water and pressure cook for 5 whistles.
- In a large pan, heat 2 tsp of butter and add in cumin seeds.
- Next add chopped onion and fry till they turn translucent.
- Time to add ginger, garlic and saute till the raw smell goes away.
- Now add chopped tomato and fry till they start releasing oil from sides.
- Time to add spice powder; add chilli powder, coriander powder and garam masala. fry for a minute without burning the spices.
- Now add cooked rajma.
- Add salt to taste and give a good mix.
- Next is to cook rajma with onion-tomato gravy for 15 minutes. keep the flame on low.
- Finally add crushed kasuri methi and chopped coriander leaves.
- Mash the beans a bit and stir again to make a thick gravy.
- Serve rajma masala with steamed rice or chapati.
- Firstly, cook the rajma well else it is not good for digestion.
- Furthermore, you can add fresh cream to make richer restaurant curry.
- You can also use tomato puree instead of tomatoes.
- While rajma masala goes very well with rice, it can also be served with roti and chapati.
- Calories – 322.9
- Total Fat – 3.7 g
- Cholesterol – 0.0 mg
- Total Carbohydrate – 59.7 g
- Protein – 1 g
- Vitamin A – 4 %
- Vitamin C – 16.1%