Kashmiri Rajma Gravy – Red Kidney Beans Gravy For Rice,Chapathi

 

Recently I bought a pack of Rajma ( Red kidney beans in English,Karamani or Karamani Payir in Tamil , Rajma in Punjabi,Hindi , Capparadavare in Kannada, Chikkuduginjalu / Nallachikkudu in Telugu ) to try some gravy/masala for rice.I have heard a lot about Rajma Chawal,a popular North Indian Dish.So I wanted to try that but then I found the pack had Kashmiri Rajma which was smaller in size than the usual rajma.So I browsed for some Kashmiri rajma masala gravy that can pair with rice and chapathi as well. I found one in Divine taste using freshly ground garam masala powder. It was a no onion no garlic Jain recipe too.I became double happy and tried it for our lunch with slight modifications in the original recipe.It came out very well.We had the same for our dinner as a side dish for Chapathi/Roti. It tasted yum and we were happy to have a healthy,protein rich gravy for our lunch & dinner.Ok,Lets see how to make Kashmiri Rajma masala for rice and chapathi.

Check out my Rajma Sundal & Rajma Biryani recipes too.

Kashmiri Rajma gravy for rice,chapathi

Kashmiri rajma gravy - A no onion no garlic recipe for rice & roti

Cuisine: Indian

Category: Side dish

Serves: Serves 4

Prep time: 5 Hours

Cook time: 20 Minutes

Total time: 5H 20Minutes

INGREDIENTS

1 cup = 200ml Rajma/Red kidney beans - 1.5 cups Bay leaf - 1 no Water - 4 nos To saute Cooking oil or mustard oil - 2 tbsp Cumin seeds/Jeera - 1 tsp Ginger - 2 inch piece ( chopped finely or grated) Asafetida/Hing - 1/4 tsp Turmeric powder – 1/8 tsp Dhania powder/coriander powder - 4 tsp Red chilli powder – 1.5 tsp ( Add 1 tsp for less spice) Sugar – 1/4 tsp Salt - as needed Crushed Kasoori methi - 1/2 tsp Coriander leaves - to garnish For spice powder Cinnamon - 1 inch piece Cloves - 3 nos Cardamom -3 nos Pepper corns -1/2 tsp OR Garam masala powder - 1 tsp To grind Tomato - 4 nos ( small,Use 3 if big)

METHOD

Wash and soak the kidney beans/Rajma for 5 hours.Pressure cook it adding 5 cups of water and a bay leaf. Cook for three whistles in very low flame.Open the cooker,take out 1/4 cup of cooked rajma and reserve it for later use. Grind 4 tomatoes into puree. Dry grind the spices given under “For spice powder” to a fine powder.Freshly ground garam masala powder is ready.Set aside. In a kadai,heat oil and splutter cumin seeds , ginger and hing.Add the tomato puree and mix well. Let the tomato puree boil well till it thickens.Take care,it splutters.Now add the turmeric powder, red chilli powder, dhania powder,sugar,salt and mix well.Boil till the oil floats on top. Grind the reserved 1/4 cup of rajma to a coarse paste and add it to the gravy.Add the remaining cooked rajma along with its water & bay leaf. Boil till the gravy reaches the desired consistency.Switch off the flame and add freshly ground garam masala powder, crushed kasoori methi,mix well. Garnish with coriander leaves and serve with hot rice & chapathi. Enjoy ! Check out my Rajma Sundal & Rajma Biryani recipes too.

Note

Adjust the quantity of red chilli powder and dhania powder as per your taste. If you want to add onions & garlic,add finely chopped onions,garlic and saute in oil after adding cumin seeds,ginger and hing.

Enjoy this healthy,spicy Rajma gravy for rice and chapathi !

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