In tune with that, I choose my associates and my kitchen ingredients too, they are as simplistic as they can be. Not always the brand label is important, but how we use the ladle. We just need to assemble them with lots of love and care. Some days a simple meal with a RAJMA CURRY with rice and salad seems so comforting and fulfilling. I have learnt this recipe from my Punjabi neighbour back in Kolkata. Though it is mainly eaten with rice, my men loves it with Indian flat breads. Let us see whether Rajma gets justice in a Bengali kitchen or not.
Rajma / Kidney Beans : 200gm
Tomato : 2big
Onion : 2medium
Garlic Paste : 2tbsp
Ginger Paste : 2tsp
Red Chilli Powder : 1tbsp
Turmeric Powder : 1tsp
Garam Masala Powder : 1tsp
Bayleaf : 1
Cumin Seeds : 1/4tsp
Oil : 2tbsp
Wash and soak the kidney beans the night before you cook.
Next morning pressure cook them in enough water adding half of salt, turmeric and chilli powder up to 3-4 whistles.
Peel, wash and slice the onions. Wash and cut the tomatoes into pieces.
Heat oil in a wok and temper with bay leaf and cumin seeds.
Add the garlic paste and fry for 1-2 minutes at low heat. It should not burn.
Add the sliced onions and fry till brown.
Add the ginger paste and fry for 2 minutes.
Add the tomato pieces to the wok and stir till they melt.
Add rest of the turmeric and chilli powder, salt.
Stir till the spices separate from the oil.
Add the boiled beans, stir well, cover cook for about 1 hour at low heat.
Uncover very ten minutes, stir and press on to some beans with the ladle. This adds more taste to the curry.
Add the garam masala 2-3 minutes before switching off gas.