RAJMAH (MASALA KIDNEY BEANS)
Red kidney beans -
450 gm.
Turmeric powder
- 2.5 gm.
Chili powder
- 2.5 gm.
Garam-masala
- 1.25 gm.
Green cardamoms
- 3 nos.
Cloves
- 4 nos.
Onions
(chopped) - 100 gm.
Ginger/garlic paste
- 35 gm.
Tomato puree
- 120 ml.
Salt to taste
Ghee
(clarified butter) - 32 gm.
Wash and soak beans for 6 to 8 hrs
(preferably overnight) Boil Beans for 10 mins in pan, then reduce heat
to cover and allow to simmer for 30 mins to 40 mins till beans are tender.
Heat ghee in a saucepan, add onions
and fry till pink, add ginger/garlic paste and stir. Add tomato puree
and cook till oil separates. Add beans with a little hot water and cook
till done. Sprinkle garam-masala and garnish with chopped green chilies.
Serve hot with boiled rice.
Time
taken -- 1 1/2 hrs.
Serves -- 6.
