Try Our Delicious Rajma Recipes At Home.

Rajma In Tomato Gravy

Servings - 2 - 3

INGREDIENTS
Kidney beans - 260 grams
Water - 500 milliliters
Water - 800 milliliters
Salt - 1 teaspoon
Tomato - 425 grams
Green chili - 1 tablespoon
Ginger - 1 tablespoon
Oil - 2 tablespoons
Cumin - 1 teaspoon
Turmeric - 1/2 teaspoon
Salt - 1/2 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Water - 120 milliliters
Dry mango powder - 1 teaspoon
Garam masala - 1 teaspoon
Dry fenugreek leaves - 1 teaspoon
Coriander - 2 tablespoons

PREPARATION
1. In a bowl, add 260 grams kidney beans, 500 milliliters water and soak for overnight.
2. Take a pressure cooker, add soaked kidney beans, 800 milliliters water, 1 teaspoon salt and cover it with lid.
3. Cook until you hear 6 - 7 whistles.
4. Open the lid and remove it from heat.
5. In a blender, add 425 grams tomato, 1 tablespoon green chili, 1 tablespoon ginger and blend it into a puree.
6. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon cumin and stir well.
7. Then, add the blended puree and mix it well.
8. Cook for 5 - 7 minutes on medium heat.
9. Add 1/2 teaspoon turmeric and stir well.
10. Now, add 1/2 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon cumin powder and mix it well.
11. Add 120 milliliters water and mix it well.
12. Bring it to a boil.
13. Then, add the boiled kidney beans and mix it well.
14. Cover it with lid and cook for about 10 - 12 minutes on medium heat.
15. Open the lid and add 1 teaspoon dry mango powder, 1 teaspoon garam masala and mix it well.
16. Add 1 teaspoon dry fenugreek leaves, 2 tablespoons coriander and mix it well.
17. Cook for 3 - 5 minutes on medium heat.
18. Remove it from heat.
19. Garnish with coriander.
20. Serve hot.

Rajma Palak Curry

Servings - 3 - 4

INGREDIENTS
Tomato - 250 grams
Green chili - 2
Ginger - 1/8 teaspoon
Water - 1.5 litre
Spinach - 300 grams
Oil - 3 tablespoons
Asafoetida - 1/8 teaspoon
Cumin - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Coriander - 1/4 teaspoon
Red chili - 1/4 teaspoon
Salt - 1 teaspoon
Boiled kidney beans - 100 grams

PREPARATION
1. In a blender, add 250 grams tomato, 2 green chili, 1/8 teaspoon ginger and blent it until smooth.
2. Boil 1.5 litre water in a deep pan, add 300 grams spinach. Boil 3 - 5 minutes.
3. Transfer it to a blender and blend it until smooth paste.
4. Heat 3 tablespoons in a heavy skillet, add 1/8 teaspoon asafoetida, 1/2 teaspoon cumin, 1/4 teaspoon turmeric, 1/4 teaspoon coriander and stir.
5. Add tomato green chili ginger paste and saute.
6. Add 1/4 teaspoon red chili, spinach puree, 1 teaspoon salt and mix well.
7. Add 100 grams boiled kidney beans and mix it well again. Cook 3 - 5 minutes.
8. Take it out on a kadai and garnish with fresh cream.
9. Serve hot.