Many of my south indian friends might be remembering the dialog of actor Prakash Raj from Abhiyum naanum movie ; yes "Rajamma............." I mean Rajma ; yes today’s recipe is rajma masala.
Rajma chawal which is a famous dish among north Indians; and a its favorite dish of Sandeep too. The health benefits of Rajma are............. ...... it lowers the risk of heart attack and rich in protein, its contain iron, which helps in increasing energy level, it also helps to maintain good bacteria in digestive tract; so add rajma in your diet as often as you can............
Ingredients
2cups Rajma (soaked overnight)
3 Onion sliced
2 Tomatoes
3-4 Garlic flakes
1/2" Ginger
2sp Masala powder(posted earlier)
1sp Kashmiri chilli powder
1sp Kitchen King Masala
1/2sp Kasuri methi
2 Cloves
1/3" Cinnamon
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Method
- Cook rajma in cooker by adding salt
- Strain cooked Rajma and keep aside (reserve its cooked water)
- Fry sliced onion till it turn light caramelized colour
- Blanch tomatoes( make a small cross mark on tomatoes and boil) and keep aside
- Grind fried onion with ginger,garlic cloves and cinnamon to a paste and keep aside
- Peel the skin of blanched tomatoes and grind to paste separately and keep aside
- In cooker heat oil add onion paste and fry till it turn red (add a pinch of sugar for a nice caramelized colour)
- Add masala powder and fry ,add haldi ,chilli powder and fry till raw smell goes
- Add tomato paste and fry till it leaves oil
- Add cooked rajma mix well let it boil
- When it starts to boil add Kitchen king masala mix well
- Add salt if necessary (salt is added while cooking rajma) close led and cook till 2 whistle and till rajma is cooked
- After rajma is cooked add kasuri methi powder mix well and garnish with chopped coriander leaves.
- Serve hot chawal (rice)
Tips: Add a pinch of sugar while frying onion ; it
will give a nice caramelized colour to the curry and enhance the taste.
