1 cup Kidney Beans / Rajma
1 medium sized Potato
1 small Onion
2 medium sized Tomatoes
2 - 3 Garlic pods
Grape sized Jaggary
1.5 - 2 tsp MTR Pav Bhaji Masala
1/4 - 1/2 cup Whipping Cream / thick Milk
1 tsp Yogurt / Curd
Salt to taste
1 tsp Kasuri Methi leaves
3 - 4 strands of Coriander leaves
2 tsp Oil
Recipe:
Soak the kidney beans in water for about 6-7 hrs. Wash them properly in water for about 2-3 times and keep them aside. Peel the potato as shown in the picture below.
Put this soaked kidney beans, potato in a pressure cooker and cook them well by adding sufficient amount of water(2-3 whistles). Once the pressure goes off, mash the potatoes and some of the kidney beans.
Chop the onion, tomato into small pieces as shown in the picture below. Remove the outer cover of garlic and mash them as shown in the picture below.
Put oil in a heavy bottomed pan and heat it. Add garlic and fry them for about 2-3 mins until they turn light golden in color. Add chopped onion and fry them for about 3-4 mins in medium flame until onion turns golden in color. Add chopped tomato, salt and fry them for about 3-4 mins in medium flame.
Add cooked kidney beans,potatoes, jaggary, salt, pav bhaji masala and bring them to boil. Mash the kasuri methi leaves and add it to the curry. Add whipping cream, mix them well and bring them to boil. Add yogurt and bring them to boil. Keep the curry in low flame for about 4-5 mins.
Garnish with coriander leaves and serve hot. It goes well with Chapathis.
3 comments:
Bookmarked this.. will give a try :)
Adding yogurt to a dish where tomatoes are added will increase the sourness. Whipped cream is enough or you can add little milk.
I was adding garam masala before to this I have to try with pav bhaji masala.
@Anonymous,
Adding whipped cream/milk to the curry is already mentioned in the recipe!!
Adding 1 tsp of Yogurt will not increase the sourness.. instead enhances the taste...
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