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Before you jump to Rajma Masala Curry recipe, you may want to read this short interesting healthy tips about The Very Best Way to Track Your Food.
When you go on a diet one of the very first things that you will learn is that it is important to record what you eat during the day. Keeping a food log makes it possible to determine the foods you are eating as well as the foods you are not eating. One example is that, after monitoring your food for a few days you could realize that you are consuming far too many sugars and unhealthy fats but not nearly enough organic nutrients. Having it all written down may help you identify the parts of your diet that need to change as well as how much exercise you need to get to make sure that you burn enough calories to keep your waistline in check.
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We hope you got benefit from reading it, now lets go back to rajma masala curry recipe. To cook rajma masala curry you only need 31 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Rajma Masala Curry:
- You need of To pressure cook.
- Take 1.5 cups of kidney beans.
- Get 250 grams, of raw beans,.
- Get 4 cups of soaked in water.
- You need 3.5 cups of water 28 oz.
- You need of For boil Rajma.
- Take 1/4 tbsp of Baking soda.
- Provide to taste of Salt.
- Prepare 1/4 tbsp of Turmeric powder.
- Use 2 of Bay leaf.
- Provide 1 of Green Cardamom.
- Provide 1 inch of Cinnamon.
- Get of For the masala.
- You need 4 tablespoons of oil 60 ml, use oil of choice.
- Use 2 tbsp of Ghee.
- Get 1 teaspoon of cumin seeds.
- Take 1 cup of grated onion from 2 medium red onion, around 320 grams.
- Provide 2 tablespoon of ginger-garlic paste.
- You need 3 of green chili chopped.
- Provide 2 of medium tomatoes pureed, around 250 grams.
- Take 1 teaspoon of garam masala.
- Provide 1. teaspoon of kashmiri red chili powder.
- You need to taste of salt or.
- Get 1.5 cups of water 12 oz, divided.
- Prepare 1 tablespoon of kasuri methi crushed, dried fenugreek leaves.
- Prepare 1/4 tbsp of Black pepper.
- Take 1 Tbsp of Red chilli.
- Take 1/2 tbsp of Rosted cumin powder.
- Prepare 2 pinch of Heeng.
- Provide 1 tbsp of Coriander leaf.
- Take 2 tbsp of Butter.
Instructions to make Rajma Masala Curry:
- Soak kidney beans overnight in 4 cups water. In the morning, drain the water in which the beans were soaked and then transfer them to a pressure cooker..
- Add 2 glass water, Rajma, Turmericpowder, salt to taste, bay leaf, clove, and pressure cook on high heat for 1 whistle, then lower the heat to medium and cook for 15 minutes. Let the pressure release naturally. If using an Instant Pot, pressure cook for around 45 minutes at high pressure with natural pressure release. Beans should be comple.
- To a pan, add 2 tablespoons ghee and 4 tbsp oil on medium heat. Once hot, add the cumin seeds, 1 pinch hing and let them sizzle. Then add the grated onions and mix..
- Cook the onions for around 7 to 8 minutes, stirring often until very light golden in color and there should be no raw smell. Compared to chopped onions, (if using chopped, cook for 3-4 minutes only) the grated ones needs to be cooked for a longer time to get rid of the raw smell. Don't rush the step else curry will have raw onion taste..
- Then add ginger-garlic paste and green chili and cook for 1 minute. Add the pureed tomatoes and mix. Cook for 5 minutes..
- Then add the powder spices- coriander, turmeric, kashmiri red chili, garam masala and salt. Mix and cook on medium-low heat for around 10 mins until oil oozes out of masala. In total we cooked the tomatoes for around 15 minutes before adding the beans (important step, don't rush it)..
- Add the boiled beans along with all the water in which they were boiled. I added additional 1 cup water here. Stir well and set heat to low-medium. Let the curry simmer for 20 to 30 minutes. In between use a potato masher to mash some of the beans. This makes the curry creamier and thickens it..
- Add the boiled beans along with all the water in which they were boiled. I added additional 1 cup water here. Stir well and set heat to low-medium..
- Let the curry simmer for 20 to 30 minutes. In between use a potato masher to mash some of the beans. This makes the curry creamier and thickens it..
- Finally add a tablespoon of ghee and mix. If you want you can fry some ginger julienne in ghee and then add that to the rajma too. Turn off the heat. Serve rajma with rice and enjoy!.
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