Pinto beans also known as Rajma. This Rajma is slightly lighter in colour and has a smooth creamy texture than the red Rajma.
Ingredients 250 gm's Pinto beans / Rajma 3 to 4 green chillies finely chopped 2 onions finely chopped 1 tomato finely chopped 2 tomatoes made puree 2 tsp ginger garlic paste
Masala 1 tsp chilli powder 1/2 tsp cumin powder 1 tsp coriander powder 1/4 tsp pepper powder 1/2 tsp garam masala powder 1/4 tsp chaat masala 1/4 tsp amchur powder 1/4 tsp turmeric powder
Salt to taste 1/4 cup finely chopped coriander leaves
Method Soak the rajma / Pinto beans for 6 to 8 hrs. Next morning pressure cook with enough water for 4 to 5 whistles on medium flame.
Heat up a vessel with 3 tbsp ghee / clarified butter. Once hot saute the finely chopped onions till lightly brown. Next add the finely chopped tomatoes and saute till soft. Add the finely chopped green chillies and tomato puree. Cook for 1/2 minute. Add ginger garlic paste, the powdered masalas( chilli powder, turmeric powder, cumin powder, coriander powder, pepper powder, chaat masala powder , amchur powder ) and some of the cooked rajma water. Allow to cook for 1 minute on medium flame. Now mix in the cooked rajma and just enough water . Add salt to taste and lastly finely chopped coriander leaves. Cook for another 10 mins on medium flame.
Serve with Pulao or chapatis
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