Sunday, February 9, 2014

Kidney Beans (Razma) Curry Recipe!!

Like Chicken Roast, Razma Curry is another recipe that is extremely popular and is served almost in every Nepali Weddings. Kidney beans is my most favorite ones and that is why I often prepare this dish. There are several ways of cooking Kidney Beans and this particular post is especially inspired by the ones they serve in weddings back home. If you love beans and want to cook one, here is a quick and simple Razma Curry recipe for you all to try :x
Yumm!!  >:D<









Prep time: 5min(s) Cook time: 25min(s) Total time: 30min(s)   

Things you will need:

  • Kidney Beans (3 cups)
  • Cinnamon Leaves (1)
  • Ginger-Garlic Paste ( 1 table spoon)
  • Cumin-Coriander Powder (1 table spoon)
  • Meat Masala (1 table spoon)
  • Fenugreek Seeds (1 tea spoon)
  • Cloves (3-4)
  • Dill Seeds (1 tea spoon)
  • Cumin Seeds (1 tea spoon)
  • Turmeric Powder (1 tea spoon)
  • Salt (according to taste)
  • Onion (1 medium sized, finely sliced)
  • Serran0 Pepper (1, if green chilies (2))
  • Tomatoes (medium sized, (3), finely chopped)
  • Oil (2 table spoons)
Directions:
  1. Soak Kidney Beans overnight. Next day wash it thoroughly.
  2. Heat oil in a pressure cooker and add cinnamon leaves, cloves, fenugreek, dill and cumin seeds. Fry until brownish black.
  3. Add onion and Serrano Pepper. Fry until golden brown.
  4. Add Kidney Beans, salt and turmeric. Cover and cook for 10 minutes make sure to stir periodically.
  5. Add tomatoes, Meat masala, cumin-coriander powder, and ginger-garlic paste.
  6. Stir and cook for 2-3 minutes
  7. Add 3 cups of water and close the pressure cooker lid and cook until it whistles 4-5 times.
  8. Open the lid, stir and serve with rice or bread.
  9. DONE :)

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