Kidney Bean Sabzi
It cannot be denied that most people eat kidney beans just for taste, not for health. Kidney beans are also known as rajma. In India and many parts of the world, rajma is enjoyed with great enthusiasm. The best thing about eating rajma is that it benefits the entire body, not just a specific organ. Let's learn how to make it.
Kidney Bean Sabzi
It cannot be denied that most people eat kidney beans just for taste, not for health. Kidney beans are also known as rajma. In India and many parts of the world, rajma is enjoyed with great enthusiasm. The best thing about eating rajma is that it benefits the entire body, not just a specific organ. Let's learn how to make it.
Cooking Instructions
-
1
First, soak the kidney beans overnight. Then, rinse them and put them in a pressure cooker with a glass of water, baking soda, and salt. Cook on medium heat until boiled. Drain the beans but do not discard the water.
-
2
To make the gravy, grind the onions, ginger, garlic, black cardamom, black peppercorns, cinnamon, and mace into a fine paste using a grinder. Transfer to a bowl. Then, grind the tomato separately.
-
3
In a pressure cooker, heat 4 tablespoons of oil. Add cumin seeds, bay leaves, and asafoetida, and sauté. Add the onion paste and sauté until it turns red. Then add red chili powder, coriander powder, turmeric powder, Kashmiri red chili powder, salt, amchur powder, and a little water, and sauté the spices (remember to add less salt as we have already added salt while boiling).
-
4
Add the ground tomato and sauté well. When the oil starts to separate, add the boiled kidney beans and cook in the spices for 2 minutes. Then add the reserved kidney bean water and additional water as needed. Close the pressure cooker and cook for 4-5 whistles on medium heat.
-
5
After cooking, add garam masala and cilantro, and mix well. Serve hot with warm rotis on a serving plate.
-
6
Our kidney bean sabzi is ready. You should definitely try it.
Similar Recipes
-
Zucchini Sabzi Zucchini Sabzi
#goldenapron #post13 (Indian Style Zucchini Sabzi) (without onion and garlic) Zucchini is a member of Gourd family, it is well known that Zucchini has many superior medicinal benefits, it is very easy to make, has got mild flavor and watery flesh that offer various health benefits. It help in reduce weight, it gives the nutrient value to your diet. It helps to prevent all the diseases that occur from vitamin C and has a high content of vitamin C. It is so versatile vegetable you can enjoy this low calorie food in so many different recipes. Will come one by one. -
Okra Sabzi Okra Sabzi
I love cooking Sabzi's every single day! Something about the aromas that hang around your house is so magical! This is just one of the many Sabzi's that is yet to feature in my Cookpad app! ;) -
Fenugreek leaf sabzi (curry) Fenugreek leaf sabzi (curry)
Winter special. In india we love to eat green leafy vegetables in winter. In marathi it is called methi bhaji, in gujarati it is called methi na shak, in hindi it is called methi ki sookhi sabzi. -
Dry Cauliflower, Potato, and Pea Sabzi Dry Cauliflower, Potato, and Pea Sabzi
-
Black Chickpea and Potato Curry (Kale Chane Ki Sabzi) Black Chickpea and Potato Curry (Kale Chane Ki Sabzi)
Black chickpea and potato curry is very tasty and healthy. Chickpeas are good for your health, and this makes a delicious curry. -
Kathal ki sabzi Kathal ki sabzi
#reststyle #goldenapron16 In summer's there is a lot of produce of jackfruit and raw Jackfruit curry is one of the main cuisines in the north though raw jackfruit /kathal is cooked all over india in different ways . Kathal is normally deep fried and then cooked in the gravy but here i have opted the healtheir option of pressure baking and cooking . It's not only tasty but also meaty at the same timeThe spices play an important role in the variation of flavours. In the north whole cumin and garam masala are the main spices used and in the yeast the kathal is cooked with panch phoran . Here i have used the combinatuon of the northen and eastern spices to cook . It is even said that kathal is cooked a day before and served the next day. The more it rests the more flavour is imparted. So very interesting !! -
-
Karele Ki Sabzi Karele Ki Sabzi
#goldenapron Kids hate karela? Try making it this way. It does not taste bitter at all. -
Lobia Aloo Sabzi (Black-Eyed Peas and Potato Curry) Lobia Aloo Sabzi (Black-Eyed Peas and Potato Curry)
In this Lobia Aloo Sabzi, I use black-eyed peas, potatoes, tomatoes, and a ginger-chili paste. This curry is very delicious... -
Mixed Veggie Sabji (Stir Fried Veggies) Mixed Veggie Sabji (Stir Fried Veggies)
-I was able to make a delicious Sabji that goes with curry using the vegetables that I had in my fridge. -I thought I could use a moderate amount of everyday oil and spices that are used in Indian cooking and easy on the stomach and large intestines. However, the more popular version is to use a smaller amount of spices since it's better for your health. -It's good even without Paneer -If you want to shorten the cooking time, then I recommend when cooking the carrot portion of the recipe, you can prep it by boiling it in a separate pot. -Rather than relying on the same vegetables, try making it with different ones. That is the purpose of this versatile recipe! Recipe by Plabar -
Ghiya ki sabji Ghiya ki sabji
This sabji is under my first recipe category #ghar ka khanna#roj ka Khanna.Actually,this recip is for those who like ghiya...as it is very simple recipe and is made with very few ingredients.Trust me ,if you don't even like lauki,please try this very simple recipe....you can have it as a soup and it is very very good recipe for weight watchers .It is my son's favourite sabji.Even my daughter loves it ...but with some variations....I will share the variations also . -
Aloo Gauvar or cluster beans Dry sabzi Aloo Gauvar or cluster beans Dry sabzi
#mysterybox1
More Recipes