Thursday, 1 June 2017

HOW TO MAKE RAJAMA MASALA

Image result for RAJMA MASALA

BY SHEF SANJEEV KAPOOR

Prep Time : 10 hour

Level Of Cooking : Moderate

Serve : 4

Taste : Mild

                                  

INGREDIENTS


  • Kidney Beans soaked overnight 1 cup

  • Tomato Puree to taste

  • Oil 4 tablespoons

  • Onions finely chopped 2 medium

  • Ginger-garlic paste 2 tablespoons

  • Coriander powder 2 teaspoons

  • Cumin powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Tomato puree 1/2 cup

  • Garam masala powder 1 1/2 teaspoons

  • Fresh coriander leaves chopped 1 tablespoon


                               

METHOD



Step 1


Drain kidney beans and wash in fresh water and put into a pressure cooker. Add 5 cups of water and salt and cook under pressure till 4-5 whistles are given out.



Step 2


Drain and reserve the cooking liquor. Heat oil in a non-stick pan. Add onions and sauté till light brown.



Step 3


Add ginger-garlic paste and sauté for 2 minutes. Add coriander powder, cumin powder and red chilli powder and mix well.



Step 4


Add tomato puree and mix again. Sauté for 3-4 minutes.



Step 5


Add kidney beans and mix well. Add 1 cup cooking liquor and salt and stir to mix.



Step 6


Mash the beans a bit and stir again. Add garam masala powder and mix and cook for 5-7 minutes.



Step 7


Garnish with coriander leaves and serve hot.



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