Punjabi Rajma Masala (Red Kidney Beans Curry)

Rajma masala with rice is a very popular dish of north-india (Punjab). It is the favourite of everyone at my home. Rajma or kidney beans are a great source of protein and being a vegetarian, it becomes a necessity to cook these often. Two varieties of rajma are available in india. One is lighter called 'chitra rajma' and other one is darker known as 'jammu rajma'. In this recipe, i have used the lighter one which i find more tastier.

Preparation time: 15 min.
Cooking time: 1 hr.
Cuisine: North-indian (punjabi)
Type: Main-course
Serves: 2-3


INGREDIENTS:

• 1 cup red kidney-beans (rajma)
• 1 tbsp ginger-garlic-green chilli paste
• 2 onion (sliced)
• 4 tomatoes 
• 1 tbsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• salt to taste
• 4 cups water
• 1 tsp garam masala
• 2 tbsp cooking oil
• fresh coriander (to garnish)

METHOD:

1. Wash and soak kidney beans in 5-6 cups of water overnight.
2. Heat oil in a pan, add ginger-garlic-green chilli paste and cook for 30 sec.
3. Add sliced onions and cook till golden brown in colour.
4. Remove from flame and let it cool.
5. Grind together browned onions and tomatoes to make a smooth paste.
6. Add all the spices to the same pan and cook for a few seconds.
7. Next, add the ground paste into the pan and mix well.
8. Cook this mixture till oil seperates.
9. Now add soaked rajma into the cooked masala and mix well.
10. Add the above masala coated rajma into a pressure cooker alongwith 4 cups of water.
11. Pressure cook till one whistle and then simmer for 30 min.
12. Add garam masala and garnish with fresh chopped coriander.
13. Serve hot with roti or rice.

Note:

• Kidney beans can be boiled seperately first and then the masala can be mixed. But I like to make my rajma the way i shared.
• If u forget to soak the rajma at night. Next morning, soak these in hot water for an hour and use in the recipe.
• Adjust the quantity of water according to the thickness of curry you like.

Lauki Kofta Curry

Lauki kofta curry is a nice option for those who aren't a big fan of bottle gourd as a vegetable but enjoy curries. Even kids enjoy this when made with lesser spices.

Preparation time: 15 min.
Cooking time: 45 min.
Cuisine: North-indian
Type: Main-course

Serves: 4-5

Ingredients:

For the kofta:

• 1/2 kg bottle gourd (lauki)
• 1/2 cup chickpea flour (besan)
• 1/2 tsp red chilli powder
• 1/2 tsp black pepper powder
• salt to taste
• oil for deep frying

For the curry:

• 3 medium-sized onions (sliced or grated)
• 1/2 kg tomatoes (pureed)
• 2 tbsp ginger-garlic-green chilli paste
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 1 tsp red chilli powder
• 1/2 tsp green cardamom powder
• salt to taste
• 1 tsp sugar
• 4 cups water
• coriander leaves (to garnish)

Method:

For the kofta:

1. Peel and grate the bottle gourd. 
2. Squeeze out juice from the grated bottle gourd.
3. Add all the remaining ingredients except oil for making kofta in the grated bottle gourd and mix gently.
4. Heat oil on medium heat and make small balls of the kofta mixture and deep fry till golden brown in colour.
5. Keep aside on tissue paper.

For the gravy or curry:

1. Heat oil in a pan, add ginger-garlic-green chilli paste and saute for few seconds.
2. Add onions alongwith a teaspoon of salt to speed up the process of browning onions.
3. Cook till onions turn deep golden brown in colour.
4. Add coriander powder, cumin powder, turmeric powder, red chilli powder and salt.
5. Next, add pureed tomatoes and cook till oil seperates from the masala.
6. Add water gradually a cup of water at a time into the gravy.
7. Adjust the amount of water according to your liking (thick or thin consistency).
8. Cook for 15-20 min. till the gravy thickens.
9. Add fried koftas and sprinkle green cardamom powder.
10. Garnish with chopped coriander.
11. Serve hot with roti, naan or rice.

Note:

• Making bottle gourd koftas can be little tricky at times because of the water content present in it. To avoid any hassle, squeeze it well before adding other ingrediens.
• Squeezed out bottle gourd juice can be later added into the gravy.