Rajmah Curry Mild Food

RAJMAH CURRY (MILD)

Steps:

• Fry onions in oil until starting to brown.
• Add garlic and ginger.
• Add spices.
• Add beans and tomatoes.
• Simmer 30 mins.
• Stir cream through just prior to serving.

RAJMA (KIDNEY BEAN CURRY)

Steps:

• Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse.
• Grind the onion, ginger, and garlic into a paste using a mortar and pestle.
• Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
• Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.

RAJMAH (CURRIED RED KIDNEY BEANS)

Steps:

• Heat the oil in a saucepan on medium to high heat.
• Add chopped onions and stir until they are translucent.
• Add ginger, cumin powder and coriander powder.
• Stir for a minute.
• Add the tomatoes, kidney beans, and red chili powder.
• Add water as needed.
• Boil and let it simmer for 15 minutes until the gravy is thick.
• Add black pepper and garam masala to make it spicy.
• Serve garnished with green coriander.

RAJMAH (PUNJABI CURRIED RED KIDNEY BEAN) (SLOW-COOKER)

Steps:

• Safety note: This is not part of the recipe, but it is information that has recently been highlighted in various places. Dry beans, especially dry red kidney beans, contain a toxin called Phytohaemagglutinin, which can cause nausea, vomiting, diarrhea and abdominal pain. Soaking and boiling dry beans helps remove this toxin to make beans safe to eat -- in a slow cooker, the temperature never gets hot enough to heat up dry beans sufficiently [source: U.S. Food and Drug Administration]. They recommend that you first soak them for a minimum of 12 hours, rinse them, and then boil them for 10 minutes. Singla has said that the long cooking here has the same effect, but if you have any concerns, please use these instructions, and expect the beans to finish cooking more quickly. Use less water if you start with soaked beans.
• Put all ingredients except the cilantro and the rice into a 5 to 6 quart slow cooker. Cook on High for 11 hours, until the beans break down and the whole is somewhat creamy. (Several people have mentioned that it seems watery, so you might want to try less water - definitely less water if beans were pre-soaked).
• If you can find them, remove the cloves and the cinnamon stick. If the beans are not as creamy as you want them, stick your immersion blender in there and whir a bit. (Or remove about one cup of the beans and process in blender or food processor). Most of the beans should remain whole.
• Stir in cilantro and serve over rice.
• Optional: Stir in 1 cup yogurt, cover and let sit for 10 minutes, for a tangy twist.
• Use a 3 1/2 quart slow cooker if making half the quantity.

CROCK POT ALOO RAJMA(KIDNEY BEAN) CURRY

Steps:

• Heat vegetable oil in skillet.
• Add curry powder and saute for 1 minute or until fragrant.
• Add onions and saute for 2-3 minutes or until lightly browned.
• Add Ro*tel and simmer on low for 2 minutes.
• Pour mixture in crockpot.
• Add potatoes and kidney beans.
• Stir mixture.
• Cook on low 6-8 hours or on high 3-6 hours.
• Serve over rice.

KERALA MUTTON CURRY - MILD

Steps:

• Mix spices for marinade with the yoghurt and mix well with the mutton.
• Leave in the fridge for at least 1-2 hours but at best- overnight.
• After marination cook meat (together with yoghurt marinade) and bay leaf with 1/4 cup of water in a pressure cooker for 15 min or 1/2 cup of water in a normal pot for 40 min (or until the liquid barely covers the meat).
• Slice bell peppers lenghtwise and fry in oil.
• Strain and set aside.
• Peel potatoes, cut in 4 cubes and microwave until half-done.
• Fry potatoes in the same oil used for frying the bell peppers until golden.
• Strain and set aside.
• Slice onions, set the temp of your cooking range to medium heat and saute them in the same oil.
• Onions will be ready once they are transparent and soft.
• Add Garam masala and fry for 30 sec.
• Fry the ginger-garlic paste you prepared earlier from the ginger and garlic cloves for about a minute.
• Add cubed tomatoes and slit chilli peppers (remove seeds for milder taste) into the pot and stir.
• Cover with a lid and saute for 10 min over medium heat or until tomatoes start forming a paste with the rest.
• Add bell peppers, potatoes, mutton (with liquid), curry leaves and simmer over medium-to-low heat for about 40 minutes.
• Be careful not to overcook- meat has to be cooked, but firm.
• Salt to taste and sprinkle with corriander or parsley.
• Serve with rice or chapati.

RAJMA (INDIAN RED KIDNEY BEAN CURRY)

Steps:

• In a medium pot, heat oil. When hot, add cumin.
• Once the cumin begins to brown, add the garlic and ginger. Let it cook for 1 min, stir constantly.
• Add onions and stir until onion turns clear and add the tomato sauce.
• Keep stirring the sauce until it's slightly thickens and begins to separate a bit from the oil.
• Add the Rajma masala, salt and chili powder and stirl for 2-3 minutes.
• Last, throw in the two cans of kidney beans, undrained. Let it cook for 5-6 mins, stirring occasionally.
• You adjust the spices accordingly, while tasting along.
• Serve with some sliced onions, a lemon wedge and garnish with some chopped coriander. Enjoy!