Kashmiri Rajma
Ingredients(for 4-5 servings)
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1cups rajmah (kidney beans)
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1 tsp soda bicarb
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1 green chilli (chopped)
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2-3 tbsp ghee or oil
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2 pinch asafoetida
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1 ½ tsp cumin seeds
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1 ½ tsp dried ginger powder
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½ cup yogurt
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1 ½ tsp garam masala
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2 tsp coriander powder
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1 tsp kashmiri red chilli powder
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1 tsp ginger paste
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salt as per taste
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Chopped coriander leaves for garnish
Method (How to make kashmiri rajma)
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Soak rajmah and soda bi corb in water overnight.
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Drain the water and cook in fresh water till soft
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Drain and keep the bolied rajmah and water separately.
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Heat ghee in deep pan and add heeng and jeera.
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When jeera splutters, add dry ginger powder, coriander powder, dahi and ginger paste, stir continuously, otherwise yogurt will curdle.
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Saute till oil separates. Add salt, chilli powder, green chilli and rajmah. Saute for two minute.
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Add boiled rajma water, or add about 1 cup and cook on low flame about 8-10 minutes.
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Add the garam masala, simmer another minute.
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Switch off the flame and garnish with the coriander leaves and serve hot with steamed rice.