Rajma Makhnil– This recipe is derived from very famous Indian cuisine dal makhni. It is the combination of Rajma(red kidney beans), onions, tomatoes, butter, cream and Indian spices and one of the special Indian cuisine. You can serve this recipe with butter nans or Rice but my personal experience is that its taste becomes double yum with rice. This recipe is 100% veg.
Cooking time: 30 minutes serve: 2
- Rajma(red kidney beans) 150 grams
- Tomatoes 3 medium size chopped
- Onions 2 medium size chopped
- Cream 3 tablespoon
- Coriander powder 2½ teaspoons
- Turmeric powder 1/2 teaspoon
- Red chili powder ½ teaspoon
- Dalchini(Cinnamon) 1 piece for taste
- Gram masala (homemade) 1/2 teaspoon
- Salt to taste
- Butter quarter cube
- Coriander leaves
- Ginger paste 1 teaspoon
- Garlic paste ½ teaspoon
- Cooking oil 2-3 tablespoons
Step 1st Soak rajma for whole night for better taste and fast cooking.
Step 2nd Rajma with 3 cups of water in pressure cooker, add salt and leave for 3 whistle. Once pressure ends check if required goes again for 1 whistle.
Step 3rd Heat the 1 tablespoon oil in pan on medium flame and add onion and stir well until it turns light brown, then put some water and leave it for 1 min and remove it and keep aside.
Step 4th Now mix tomatoes and onions from step 1st and grind it to make puree.
Step 5th Again heat 2 tablespoon oil in pan and add dalchini, whole puree, ginger garlic paste, spices and cook for 8 to 10 minutes then add salt, some water and leave it for 5 min more.
Step 6th Then Add rajma, cook for 1 min then add cream and butter and cook 1 min more and your Rajma Makhni is ready to serve.
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