Friday, 22 June 2012

Razma Makhani (Kidney Beans with Cream)
Razma Makhani
• 1 cup kidney beans (White)
• 1 cup kidney beans (Red)
• 1 Onion (finely chopped)
• 3 Green chilies (finely chopped)  
• A few Coriander Leaves (chopped)
• 4-5 flakes Garlic Paste
• 1 tsp Cumin Seeds
• 1/2 tsp Turmeric Powder
• 1 Tomato (finely chopped)
• 1/2 cup Stirred Curd
• 1/2 cup Fresh Stirred Cream
• 2 tbsp Butter
• 1 inch Ginger Piece (chopped)
• 1/2 tsp Coriander Powder
• 1/2 tsp Garam Masala
• Red Chili Powder to taste
• Salt to taste
Soak kidney beans overnight in water.
Put kidney beans with water and a little salt in a pressure cooker and cook for about 25 minutes.
Mash the mixture and again cook for 15-20 minutes.
Add cream and curd to the beans.
Heat oil in a kadhai.
Saute cumin seeds and add garlic paste.
Fry the paste till light brown.
Add onions and saute till golden brown.
Add tomatoes, ginger, and green chilies.
Fry till tomatoes turn soft.
Now add turmeric powder, coriander powder, chili powder, and salt.
Fry for a few minutes.
Reduce the flame to medium. Add razma (beans) and stir.
Remove from the flame as soon as it begins to boil.
Add garam masala powder.
Garnish with chopped coriander leaves and add a dash of butter.
Serve with naan or hot rice.

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