And with that Kashmiri lal Mirch, can I call it Kashmiri Rajma Masala?
I 'd rather, it is known as Bachelor's Rajma.
My last roomie loved it.
So did I.
Look at the gravy...
That, is Potato based, by the way.
And onions and Tomatoes.
A very filling Rajma preparation.
I also cook Rajma with moong daal. I also took the picture; must be in one of the folders.
Will post it too.
I didn't want to add too much oil, so I added most of the masala when I boiled the Rajma and did a light tadka.
( Tadka is tempering, where you fry masalas in oil and pour into it the boiled Mixture)
And yeah, This is another simple to cook dish.
Hardly takes 20 minutes. ( If the Rajma was soaked 5 hours prior, and don't count it)
Two cups soaked Rajma ( Kidney beans)
Two large tomatoes chopped roughly
One large onion Chopped fine
One potato cut into 4 chunks
1 TBS ginger garlic paste ( Preferably home ground, rough)
1 bayleaf, 1-2 red kashmiri chili
Jeera Dhania powder, red chilli powder, turmeric.
Put the Rajma, potatoes, tomatoes , 1/3rd tsp turmeric, half tsp red turmeric.
and half the onions and put to boil till Rajma is Soft.
Try to press with the back of a spoon. The rajma should give in.
2 whistles in a pressure cooker? Let cool.
Heat oil in a pan. ( 1 TBS should do)
Add the bayleaf and red chilli and fry for 10 seconds constantly stirring ( what do you call it) with spoon.
Add onions and fry till golden brown, add ginger garlic paste and saute for 15 seconds
Half tsp each of dhania and jeera powder and saute for another 10 seconds or so.
Add the boiled mixture.
Let shimmer, lightly crush the potatoes with the back of Spoon.
Add salt to taste, and sprinkle a little black pepper powder.
Optional: You may now half a tsp of garam masala which I didn't use.
Serve with hot rice..