Rajma Dry Curry

Recipe by
Total Time:
9 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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Ingredients

  • 1/2 cup - Rajma (Kidney Bean)
  • 1 - Onion small sized chopped finely
  • 1 tsp - Ginger garlic paste
  • 1/2 tsp - Chilli powder
  • 1/2 tsp - Garam masala powder
  • Salt to taste
  • To temper :
  • 2 tsp - Oil
  • 1/2 tsp - Mustard Seeds
  • Curry leaves few
  • To grind to a paste :
  • 3 tbsp - Coconut
  • 3/4 tsp - Fennel Seeds
  • 4 pearls - Garlic
  • 1.5 - Red chillies

How to Make Rajma Dry Curry

  • Soak rajma overnight or for at least 7-8 hours.
  • Pressure cook it until soft for 5-6 whistles. Set aside.
  • Grind the ingredients listed under 'to grind' to a semi fine paste.
  • Heat oil in a pan and add the items under 'to temper' and allow it to splutter.
  • Then add onion and ginger garlic paste and saute till golden brown.
  • Then add the paste and saute for a minute.
  • Then add salt, chilli and garam masala powder.
  • Add a little water to make it gravy consistency.
  • Then add pressure cooked rajma and mix well.
  • Saute and cook till the gravy turns dry.
  • Serve with hot rice or even rotis.
  • Recipe courtesy: Sharmi's Passions

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