Rajma

                                                                           Rajma

Cuisine: North Indian Vegetarian
Serves: 2
Prep Time: 1 hr.


Grocery List:

1. Tomato  1 medium washed and chopped into 4 pieces each

2. Kidney Beans ( Rajma)  1 Can   ( wash the beans thorougly under water)

3. Cilantro Leaves   a small bunch washed and chopped fine

4. Onion  1 small chopped fine

5. Garlic Pods peeled  5 to 6 chopped fine

6. Ginger  1/4 inch piece washed and finely chopped



From the Pantry:

1. Bay Leaves  1

2. MDH Garam Masala ( any garam masala is fine) 1/8 tspn.

3. Red Chilli pwdr.   1/8 tspn.

4. Amchur pwdr.     a pinch

5. Turmeric Powder  1/8 tspn.

6. Salt to Taste

7. Water   1/4 cup

8. Cooking Oil 1 and 1/2 tbspn.



Method:

1. Either chop fine garlic, onion, ginger tomato
                  OR
grind to a fine paste  garlic, ginger, onion and tomato in Food Mill or Food blender with minimal water. ( Keep the Paste aside)

3. In a deep, heavy bottom pan, on low heat add cooking oil, MDH Garam Masala, Turmeric powder, chilli powder, Amchur powder, Bay Leaf and saute till raw smell goes away.

5. Add washed Kidney beans and salt to taste. Mix kidney beans and salt well with sauted masala paste. Add bit water to make gravy.

6. Let the kidney beans and masala simmer on low heat for at least 2 minutes. Turn off heat.

7. Garnish with Cilantro Leaves.

Note: Serve piping hot with Plain Basmati Rice, Rotis, Pooris OR Naan.