Punjabi Rajma- Red kidney beans curry in a rich tomato sauce
The Veggie Indian
The Veggie Indian
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Ingredients

  • Eggs
  • 40-50 minutes (excludes soaking time)
  • 2 cup Red kidney beans, soaked in warm water overnight
  • 2 tbsp ginger-garlic paste ( I made fresh at home)** see notes
  • 2 large onions, chopped
  • 3-4 large tomatoes, chopped
  • 2-3 green chilies, chopped
  • ½ cup Cilantro (coriander leaves), rinsed and chopped
  • 1 cup full fat milk
  • 2 tsp Garam Masala
  • 1 tsp Cumin powder, Red chili powder, turmeric, coriander powder each
  • Salt to taste, about 2 tsp 2 bay leaves
  • A small cinnamon stick
  • 1-2 bay leaves
  • 1-2 cardamom pods, minced
  • A pinch of nutmeg
  • ½ tsp Dry mango powder ( Khatayi, optional )
  • 2 tbsp Oil
  • 1 tsp Ghee
  • 2-3 dried red chilies
  • 1 tbsp Kasuri Methi ( dried fenugreek )
  • Seasoning to taste

Instructions

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