Dec 10, 2013

Hot Rajma Aaloo / Kidney Beans Potato Sabzi

It's winter time and you start looking out for options to make your palate warm with yummy stuffs.
One  of the most sought after staple food for north Indians is Rajma & Chawal otherwise called as Red Kidney Beans with cooked white rice. Made it after a long time last month. Delayed to post.


200 gms     - Red Kidney Beans / Rajma
3                 -  Big ripe tomatoes
4                 -  Red onions
4                 -  Garlic pods (Optional)
2 inch         -  Ginger
2                 - Cloves/Krambu/Loong
1 stick        - Cinnamon/ Pattai/Dalchini
1                 - Bay Leaf / Biriyani elai/Tez Paththa
1 tbs           - Jeera
1 tbs           - Saunf
1 1/2 tbs     - Dry mango powder / Aaamchoor
1 tbs           - Turmeric powder
2 tbs           - Dry Kashmiri chilly powder
1 tbs           - Dry coriander powder
1/2 tbs        - Dry roasted jeera powder
2 tbs           - Dry fenugreek leaves / kanja vendhaya elai/Kasoori Methi
50 ml          - Tamarind pulp/ Puli thanni/Imli ka pani
3 tbs           -  Channa Masala (Brand of your choice)
2-3             - Green Chillies
4                - Potatoes
700 ml       - Water
3 tbs          -  Oil
1/2 tbs      - Butter
Salt to taste 
Green coriander to garnish

Method/ Vidhiee:
1. Wash thoroughly and soak rajma in 300 ml of water for atleast 7-8 hours.
2. Meanwhile, finely chop 2 onions and keep aside.
3. Grind the rest of the onions with ginger and garlic.
4. Boil the tomatoes and de-skin them. Make them into a puree.
5. In a pressure cooker add in oil. Splutter jeera, saunf, cloves, cinnamon, bay leaf.
6. Add in raw onions and saute for 1/2 minute.
7. Now add in the ground onion mixture.
8. Saute until the raw smell of the onion subsides.
9. Now add in the dry masala powders along with kasoori methi.
10. Add in the tomato puree and tamarind pulp.
11. Mix them well. To it add in the rajma, green chillies and medium diced potatoes.
12. Mix well. Add the remaining water and pressure cook them for 20 minutes.
13. 8-9 whistles minimum has to kept.
14. Once the pressure releases put them back on to the fire.
15. Mash half of the rajma sabzi. Add in green coriander.
16. To end add in bit of cream or butter on top.

Serve hot with white rice, chappati, roti, naan, bread etc..
You can chop onions and add on top as a topping before serving.

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