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500 gm cooked kidney beans
1 tsp minced garlic
1 tsp minced ginger
1 green chili (slit)
2 tbsp refined oil
1/2 tbsp cumin seeds
3 cloves
2 brown cardamon (pods removed and seeds crushed)
1 tsp coriander powder
1/2 tsp chili powder
1 powdered turmeric
1 cumin powder
1 tbsp unsalted butter
3 tbsp curd
2 tsp fresh lemon juice
1 cup chopped tomatoes
salt to taste
2 tbsp Chopped coriander leaves


  • Spicy
  • Veg
  • Vegan

Rajma masala is a healthy, wholesome, and comforting curry cooked

  • Medium



Rajma, or red kidney beans, are cooked in a thick gravy with whole Indian spices. It tastes best when served with rice. The delicacy is popular mainly in North India and Nepal. This recipe of rajma features cooked kidney beans infused in a tangy gravy of tomato and onions and infused with garlic, ginger, and other spices.

Rajma is usually soaked overnight. Soaked rajma needs about about 15-20 minutes to cook completely after which it is given a complete makeover; the bland rajma is transformed into a power-packed curry oozing of umami with every morsel!

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  1. Heat oil in a pan, add cumin seeds, green chilli, cloves and brown cardamom seeds and sauté till the spices realease aroma.
  2. Add chopped onions till translucent and add ginger-garlic paste and saute till the raw smell of garic disappears.
  3. add tomatoes
  4. Add turmeric powder, red chilli powder, coriander powder, and cumin powder.
  5. Add chopped tomatos and sugar and let cook.
  6. Add some water, stir onion-tomato mixture and let simmer.
  7. add cooked rajma and more water if needed and let simmer.
  8. Mash about a handful of cooked rajma for cinsistency and let the rajma masala simmer.
  9. Now add green chillies and coriander leaves.
  10. Mix all these together for a minute or two.
  11. incorporate curd and butter, turn of the heat, and garnish with coriander.
  12. Enjoy spicy rajma curry


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