Friday, 31 July 2015

RAJMA CURRY




Simplify Life.... that is more often required. This simplification applies in the kitchen too. Each day of life need not or should not be the same.... it gets less colourful with no variations. I have always chosen simplicity over anything else....perhaps because I was brought up in a very middle class environment. Only that I have weakness for sarees and fish. Again to that I would say if I find my jumping jack sweetheart Hilsa in the market, I will buy it but will I do it every week.... nope. As part of a middle-class family I was taught self-control. Coming to sarees, I have no qualms wearing a Mangalgiri Cotton to a party dazzling with silks. I always feel it is more important how I present myself, how I speak, how much grounded I am. Show offs have always scared me.... I am perhaps that standing alone kind of a person, find me if you wish. If you do not wish, I do not mind.

In tune with that, I choose my associates and my kitchen ingredients too, they are as simplistic as they can be. Not always the brand label is important, but how we use the ladle. We just need to assemble them with lots of love and care. Some days a simple meal with a RAJMA CURRY with rice and salad seems so comforting and fulfilling. I have learnt this recipe from my Punjabi neighbour back in Kolkata. Though it is mainly eaten with rice, my men loves it with Indian / South Asian flat breads. Let us see whether Rajma gets justice in a Bengali kitchen or not.




INGREDIENTS :
Rajma / Kidney Beans : 200gm
Tomato : 2big
Onion : 2medium
Garlic Paste : 2tbsp
Ginger Paste : 2tsp
Red Chilli Powder : 1tbsp
Turmeric Powder : 1tsp
Garam Masala Powder : 1tsp
Bayleaf : 1
Cumin Seeds : 1/4tsp
Oil : 2tbsp

METHOD :
Wash and soak the kidney beans the night before you cook.

Next morning pressure cook them in enough water adding half of salt, turmeric and chilli powder up to 3-4 whistles.

Peel, wash and slice the onions. Wash and cut the tomatoes into pieces.

Heat oil in a wok and temper with bay leaf and cumin seeds.

Add the garlic paste and fry for 1-2 minutes at low heat. It should not burn.

Add the sliced onions and fry till brown.

Add the ginger paste and fry for 2 minutes.

Add the tomato pieces to the wok and stir till they melt.

Add rest of the turmeric and chilli powder, salt.

Stir till the spices separate from the oil.

Add the boiled beans, stir well, cover cook for about 1 hour at low heat.

Uncover very ten minutes, stir and press on to some beans with the ladle. This adds more taste to the curry.

Add the garam masala 2-3 minutes before switching off gas.






4 comments :

  1. Oooh Rajma-chawal always my fav....red thick curry with full of flavors i can smell it here in my computer..LOL...very very yummy dear !!

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    Replies
    1. Thanks my dear friend Jolly...my loving great chef...I love Rajma Chawal too

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  2. I love simplicity in everything I do. Like you I'd feel no qualms wearing a simple yet elegant outfit in a dazzling party:) Rajmah chawal is a staple with us punjabis and you have definitely done justice to it.

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  3. Rajma chawal look so delicious. Wish I could grab some right now :)

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