Rajma Dry Curry|How to make Rajma Curry recipe

    Kidney bean/Rajma dry curry -is a easy North Indian style curry  made with rajma,bell pepper,ginger,garlic and some masalas .Even though i make rajma gravy,chana gravy , mushroom gravy for poori ,roti.I made this dry curry very first time thought it would sound bit different than regulars.
    In this rajma curry i used pureed fresh tomatoes.No double sauted masala's,So it takes times for the raw smell of masalas dissipates and also the curry becomes dry.
      Using of kasuri methi is completely optional for this curry .But i prefer you use some for enhanced flavor.To make the curry yummier rajma has to be cooked very well(soft) so it should be soaked for at least 8 hours.Tomato puree and bell pepper makes the curry slightly sweet, If you don't like pureed tomato in the rajma curry use chopped tomato instead.If you prefer the masala to be spicy in case of using pureed tomatoes add 1/4 more chili powder .

Preparation time:6-8 hours (soaking)+20 min (pressure cooking)
Cooking time:20 min
Serves:2-3

Ingredients:

• 1 cup rajma (soaked for at least 8 hours)
• 1/2 bell pepper.
• 1 onion
• 1 tomato (pureed)
• 1 tsp ginger garlic paste
• 1/4 tsp chili powder
• 1/4 tsp coriander powder
• 1/4 tsp garam masala
• pinch of turmeric
• few dried methi leaves/kasuri methi.

To temper:

• 1 tsp oil
• 1/2 tsp jeera/Cumin

Method:
Preparation:

• Soak Rajma for 8 hours or overnight.

• Pressure cook it for 4-5 whistles or until its soft.
• Chop onion very fine.
• Puree the tomato .
• Make ginger garlic paste .
• Chop bell pepper as well

Cooking:

• Heat  tava and add oil to it .
• Add jeera .Let the jeera change colour.

• Add chopped onions and saute it for sometime .

• Add ginger garlic paste and cook them through.

• Add pureed tomato .Let the juices get evaporated .
• Add bell pepper and saute it for a minute.

• Add masalas chili powder,coriander powder ,turmeric and mix it well,

• Add water rajma is cooked and add required salt (make sure not to add too much of salt because ts going to be dry not gravy)

• Add garam masala and kasuri methi and boil it until it thickens.
• Add pressure cooked rajma .Let it get thick and coat with masalas.

• Rajma curry is ready .Serve it with chapathi ,roti ,etc

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Puffy Pooris and Rajma gravy

Poori is a popular breakfast food all over India. Poori is every ones favourite because its deep fried. Even though roti and chapathi's are healthier options poori is a delicacy.
When I was a kid my mom rarely used to make poori, she still maintains that its not healthy. When we used to go out to eat out we always wanted to eat poori. Its very special and always yummy. Pooris in restaurants are extra puffy and as kids we used to poke them and play with them.
As a mom I always want my little one to eat healthy but my daughter loves poori.These pooris absorb less oil and they are puffy . They go very well along with any hot gravy,kuruma & potato subjis.

Check for breakfast recipes like Kuli paniyaram,Lentils dosa,LemonSemiya Bath,Greenchanna Paratha

Poori:
Making Time:40 min
Yields:18 medium size pooris


Ingredients :

• 2 1/4 cup wheat flour
• Required water(around 1 cup)
• Salt as required
• Oil for frying the pooris

Method:

• Mix the wheat flour with water and salt in a large mixing bowl
• The dough has to be thick otherwise  you end up with oily pooris.

• Don't let the dough rest make poori's as soon as you can.
• Place a small sauce pan /kadai in stove with enough oil to fry the pooris.
• The oil should be very hot (It should not be smoky)
• Separate the dough in to 18 pieces.
• Roll them with the rolling pen or chappathi maker.

• Fry them in oil at high temperature.
• Wait 10-15 secs in between pooris.
• Remove from oil and drain in paper towels.

For the entire batch my kitchen towels absorbed only this much oil.

Note:

• The dough should be hard but not too hard so you cant roll that out.
• If the oil is not hot enough the pooris will get soggy.

Rajma Curry:

Preparation time:12 hrs(soaking the rajma)

Cooking time:30 min

Serves:3 

Ingredients:

• 1 cup rajma Soaked overnight
• 1 medium size onion
• 1 medium size tomato
• 1 inch ginger piece
• 1 garlic pod.
• A pinch of turmeric.
• 1/4  tsp  chili powder
• 1/4 tsp cumin powder

Method:

• Roughly chop the onion,tomato ,garlic and ginger. 
• To a hot saute pan pour some oil.
• Add garlic and ginger first and saute them for a few seconds

• Add Onions and saute them until translucent.
• Add tomatoes and saute it until its cooked through.

• Add the masala powders and saute for a few seconds.
• Cool and grind the mixture.
• Cook the rajma in a pressure cooker until soft(8-10 whistles)
• To a hot saute pan add little oil and add cumin seeds.

• After it changes colour add the ground paste.
• Add little more water if required and cook them for around 5-10 min until it thickens
• Add the cooked rajma and boil the curry/gravy until both of them come together.
• If you have time let the curry simmer, flavors will seep into rajma.

• Rajma is ready to be served with chapathi,rotis,dosas.

Note:

• Cooking of rajma takes time .If its not cooked, cook them again in the pressure cooker.
• Don't add too much water curry has to be little thick.

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