Kashmiri Rajma Masala

April 02, 2016

188

A simple Rajma Gravy from the land of Paradise. Onion and Garlic are not used but tastes absolutely delicious. There is something very special about the combination of spices and ingredients used. A great side dish to have with plain rice or Rotis...

Red Kidney Beans / Rajma 200 gms
Tomato puree 1/2 cup (50ml)
Kashmiri chilli powder 1 tea spoon & Turmeric powder 1/4 tea spoon
Ginger paste 1 tea spoon
Dry ginger powder 1 tea spoon & Black pepper powder 1/4 tea spoon
Cloves and Cinnamon sticks coarsely powdered 1/2 tea spoon
Black Cardamom powder from 2 cardamoms
Cumin seeds 1 tea spoon
Fresh thick Curd 250 ml
Salt to taste
Oil 2 table spoons & Ghee (Clarified butter) 1 table spoon
Butter & Coriander leaves for garnishing

Soak the Rajma overnight or for 8 hours. Then pressure cook it for 6 to 8 whistles with salt and water. After the steam is released take the boiled rajma in a bowl. Keep the rajma boiled water aside without...
See the full directions on my site

Nutritions

Calories
14

Sodium
0.0mg
0% DV

Fat
0.7999999999999999g
1% DV

Protein
0.0g
0% DV

Carbs
0.0g
0% DV

Fiber
0.0g
0% DV