Monday, March 9, 2009

Rajma & Aloo - Masaledaar Curry.

Kidney beans are one of my favorite beans. I like its bold red color and rich taste.One can make quick spicy Rajma curry with canned kidney beans.This is very simple recipe. Making quick spice blend from scratch makes this curry more zesty.

  1. One large onion - finely chopped.
  2. 5 Garlic cloves - finely minced.
  3. 1 inch piece of ginger - finely minced.
  4. 1 Tbspoon cooking oil.
  5. 2 Medium size tomato - chopped in big chunks.
  6. Half cup chopped fresh cilantro.
  7. 1 Can of Kidney beans - thoroughly rinse beans under water.
  8. 1 Teaspoon red chilli powder.
  9. 1 medium sized Potato (4 inch long) - Cut in cubes and boil in microwave for 5 minutes in salted water
Spice Blend:-
  1. 6 cloves
  2. One bay leaf - (3 inch long)
  3. 1 tspoon -shahajeera
  4. Half inch piece of cinnamon
  5. 1 tspoon - corriander seeds
Make fine powder of above spices. ( No need to pre-roast)

Method of preparation :-
  1. Take thick gauge pot. Heat 2 Tbspoon oil. Add chopped onions and saute for 3-4 minutes on high heat.
  2. Add minced ginger and garlic and stir for one minute. Reduce flames to medium.
  3. Add chopped tomatoes . Mix and saute for 2 minutes . Add little salt.
  4. Add ground spice powder, red chilli powder, rinsed kidney beans. Mix all and fry for one minute.
  5. Add 1 cup water. Let it cook for 2-3 minutes.
  6. Add boiled potatoes and little fresh chopped cilantro. Add little more salt. Mix all well.
  7. Let it cook for 7-8 minutes. In the mean time crush 4-5 pieces of potato in pan.( Hold piece of potato between spoon and pot edge and press) This will thicken the gravy.
  8. Add little more fresh chopped cilantro and shut off gas. Cover with lid and let it stay for some time before serving.
Enjoy with roti or rice.