Ingredients:
• 250 gms – Rajma (kidney beans)
• 3-4 tomatoes, roughly diced
• 2 onions, big (chopped)
• 3-4 Garlic (chopped)
• 2-3 Bay Leaves
• 2 green Cardamoms (crushed)
• 2-3 Cloves
• 1 piece – Star anise
• 1 small stick – Cinnamon (preferably Srilankan Cinnamon stick)
• 5-6 tbsp – oil
• 1 tbsp – Ghee
• 1 split half – Green chilli
• 1 tsp – Sugar
• 1/2 cup – Curd
• Seasoning: 1.5 tsp – fennel powder
• 1.5 tsp – cumin powder
• 2-3 tbsp – chilli powder
• 3/4 tsp – Turmeric powder
• Salt to taste
• 2 tbsp – coriander powder
• 1 tsp – Garam Masala
• Garnish: Grated Cottage cheese
• Coriander
• whipped Cream
• Accompaniments: Theplas
• Phulkas
• Roti
• Long grain Rice
• Cucumber Raita/thick yogurt
Method:
- Pre-preparation:
- Soak the beans in water for at least 8 hours or best leave it overnight.
- Beat the curd in a blender and keep aside before adding the seasoning.
- Pressure cook the beans with salt till soft and easy to mash.
- Once cooked remove from water and add the beans in a blender and blend till coarse and not a fine paste.
- Remove and keep aside. Do not throw away the water it was pressure cooked in.
- It will help dilute the beans later.
- In a heavy bottom wok add oil and ghee and heat.
- Add bay leaf, star anise, cloves, cardamom and saute till you get the aroma.
- Ensure it’s not burnt but just fried enough to release the flavours.
- Add, chopped ginger, garlic, onion and sugar. Let it caramelize.
- Once brown add the tomatoes and cook till well mashed.
- Reduce heat completely and add the beaten curd.
- Once mixed well add the seasoning ingredients and stir till well incorporated.
- To this mixture add the blended beans and stir again till all the ingredients come together.
- Let it simmer for ten minutes to infuse all the masala in the beans.
- Serve hot with accompaniments garnished with coriander and a swirl of fresh cream.
Recipe courtesy of Sify Bawarchi