A favourable from the Punjab. Preparation time : 20 minutes
Cooking time : 20 minutes.
Serves : 6.
Ingredients. 1 teacup red kidney beans (rajma) 2 onions, grated 1 teaspoon chilli powder 500 grams tomatoes 2 teaspoons sugar 3 tablespoons ghee Salt to taste
Cooking time : 20 minutes.
Serves : 6.
Ingredients. 1 teacup red kidney beans (rajma) 2 onions, grated 1 teaspoon chilli powder 500 grams tomatoes 2 teaspoons sugar 3 tablespoons ghee Salt to taste
To be ground into a paste:
7 cloves garlic
7 cloves garlic
7 green chillies
25mm. piece ginger
1. Soak the red kidney beans over night.
2. Next day, cook in a pressure cooker. Drain.
3. Heat the ghee and fry the onions for 2 to 3 minutes. Add the paste and chilli powder and fry again for 1 minute.
4. Add the cooked red kidney beans.
5. Cut the tomatoes intobig pieces, add 2 teacups of water and cook. When cooked, take out a thick soup through a sieve.
6. Add the tomato soup to the rajma mixture.Add the sugar and salt.
7. Cook for a few minutes.
For comparison, see Rajma curry photo above.
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