When I Cook!

...one of my all-time favorites...

Kidney-Beans a.k.a. 'Rajmaa'

Rajmaa!!!

...and of course, some music - 2017 Mixtape #24 by Wonky Sensitive 

Ingredients & Prep.:

 

Cumin, Ginger, Garlic, Garam Masala, Salt, Turmeric powder, Bay leaves, Green Chilies, cooking oil. 2 Onions (finely sliced & separated), 2 Tomatoes (chopped) and 4 Potatoes (cut into quarters)

 

Ground the ginger & garlic into paste. In a bowl, mix the paste along with the turmeric powder, garam masala, salt as desired & 1/2 a cup of water to prepare spice mix to be used as base for gravy.

 

Slit & score the green chilies; pressure cook the rajmaa (kidney-beans) for 2 whistles. Separate the rajmaa & stock.

Cooking:

  

In a pressure cooker, heat oil. Saute the bay leaves, green chilies and cumin for 1 minute on high heat. Add the onions and continue to saute for another 3-5 minutes, till most of the onions are golden-brown.

Toss in the potato along with the spice mix, reduce heat, and mix well so that each piece is thoroughly coated.

 

Now drop in the chopped tomatoes, saute for 3-5 minutes on high heat. Pour the rajmaa-stock, stir well; put on the pressure-cooker lid and cook till 1 whistle.

After the 1st whistle blows, remove pressure cooker from stove, remove lid. Add the rajmaa and continue to pressure-cook for another 2 whistle-blows.

Garnish:

Pour into serving dish and garnish with chopped coriander.

Serve!

Best enjoyed with steamed rice & yoghurt(curd)/raita! 

Happy Cooking!

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