Are you fond of Rajma-rice around you too, so make this Sunday this delicious recipe and feed your loved ones
Internet desk. You will also have amateurs eating kidney beans and rice around you. Rajma masala also tastes good with roti, while it is further enhanced with rice. Many people eat Rajma-rice. Many people like Rajma-rice so much that they definitely eat Rajma-rice once a week. We have brought for the people like Rajma-rice
Classic recipe of Masala Rajma-
1 cup kidney beans
1 tablespoon butter / butter
1 tablespoon oil
1 bay leaves
1 inch cinnamon stick
5 cloves 1 circle flower
1 onion, chopped
1 tablespoon ginger garlic paste
2 green chillies, chopped
2 tomatoes, cut into small pieces
1 tsp turmeric 1 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder 1-2 tsp mango powder
Salt to taste
Wash and soak the Rajma overnight or for 4-5 hours.
If there is no time to soak, put 4-5 whistles in the cooker with salt and two cups of water.
After whistling, turn off the heat and let the pressure of the cooker dissipate.
Now put oil in a large bowl and keep it to heat in low flame.
– When the oil is hot, add bay leaf, cinnamon, cloves, cardamom
After frying for 1-2 minutes, add ginger garlic paste to the oil and stir fry for 1-2 minutes.
After this, add onion, green chillies and tomatoes and mix well.
When the onion is almost melted, add turmeric, red chilli, mango powder, garam masala and cumin powder and mix it well and cook.
When the spices start leaving the brisk, then add Rajma with some water and mix it. Cover and cook for 15 minutes.
After the time when the gravy becomes thick, add Kasuri methi and coriander leaves on the Rajma and mix it well and turn off the heat.
– Remove the Rajma Masala in a bowl and put butter on top. – Rajma Masala is ready. Can serve with roti, rice or naan.