Mustard oil + Rajma = a match made in foodie heaven. Try it today for a warm hug from a forever comfort dish.
This week, we're cooking up a classic favourite with a twist. Dive into the rich flavours of Rajma, a beloved Indian dish, prepared with the unique aroma and taste of mustard oil.
Prep Time: 10 mins Cook Time: 30 mins
Servings: 4 Difficulty: Moderate
Ingredients of Rajma Masala
P Mark Kachi Ghani Mustard oil: 3 tbsp
Rajma (Kidney Beans): 1 cup (dried)
Water: 3 cups
Onion: 1 (finely chopped)
Tomatoes: 2 (finely chopped)
Green Chilies: 2 (finely chopped)
Ginger Garlic paste: 1 tbsp
Cumin Seeds: 1 tsp
Coriander Powder: 1 tsp
Turmeric Powder: 1/2 tsp
Red Chilli Powder: 1 tsp
Garam Masala: 1 tsp
Salt: According to taste
Fresh Coriander Leaves for garnish
Method of Rajma Masala
Wash the dried Rajma thoroughly and soak them in 3 cups of water for at least 8 hours or overnight. This will help them soften and cook faster.
Drain the soaked Rajma and rinse them. In a pressure cooker, add the Rajma and enough water to cover them.
Cook on medium-high heat for about 4-5 whistles or until the Rajma becomes tender. Once they're cooked, set them aside.
Heat the mustard oil in a large pan or skillet. Let it heat until it starts to smoke slightly. This removes the raw taste of mustard oil.
Add cumin seeds and let them sizzle. Then, add the finely chopped onions and sauté until they turn golden brown.
Add the ginger-garlic paste and green chilies. Sauté for a few minutes until the raw smell disappears.
Stir in the chopped tomatoes and cook until they become soft and the oil starts to separate.
Add the coriander powder, turmeric powder, red chili powder, and salt. Stir well and cook for a couple of minutes.
Add the cooked Rajma to the pan and mix them with the spice mixture.
Add water to achieve the desired consistency of the curry. Simmer the curry for about 15-20 minutes on low heat, allowing the flavors to meld and the Rajma to absorb the spices.
Sprinkle garam masala over the curry and mix well. Adjust salt and spices as needed.
Garnish with fresh coriander leaves and serve hot with steamed rice, naan, or roti.
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