Tuesday, August 2, 2011

Rajma curry masala


Rajma - 2cups( soaked overnight or at least for 4 hours)
Onion - 2(finely chopped)
Tomato - 2(Finely chopped)
Ginger garlic paste - 2tspn
Garam masala powder - 1tspn
Salt - as needed
Green chillies - 4 to 5 (finely chopped)
Chilli powder - if needed (your wish - its optional)


Pressure cook the rajma with salt and keep it aside.

Heat oil in a kadai and saute with saunf and cumin seeds.

Then add chopped onion, green chillies, ginger garlic paste and garam masala thool.

 Stir for some time. You will get a very nice flavored smell.

Then add the chopped tomatoes and stir until the tomatoes gets mashed.

Add chilli powder if needed.

Add rajma boiled water according to your need for the thickness of the gravy.
When it comes to a very nice gravy form, add the rajma to the gravy.

Mix well, allow it to boil. Check the taste.

Add more salt if required.

Serve it with chapathi.

Health Benefits:

It helps in lowering cholesterol.

It is a great dish for diabetes patients too.

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