punjabi rajma masala
damn good, lots going on, but kind of a lot of work. made 4 different meals so it was worth it.
• 2 Cups Kidney Beans • 1 Bay Leaf • 1 Cinnamon Stick • Salt To Taste• 2 Onions, Blend Into A Paste• 1 Cup Tomato Puree• Oil 4 Tablespoons• 2 Tablespoons Green Chili Paste (1 Inch Ginger, 4 Large Garlic Cloves, 2 Green Chilies)• 2 Dried Red Chilies • 3 Cloves • 4 Peppercorns • 1 Teaspoon Cumin Seeds• 1 Black Cardamom • 1 Tsp Coriander Powder • 1 Teaspoon Cumin Powder • 1 Teaspoon Red Chilli Powder • 1/2 Tsp Turmeric Powder • 1 Teaspoons Garam Masala Powder• 2 Tablespoons Dried Fenugreek Leaves• 1 Tablespoon, Fresh Cilantro Leaves Chopped• Water/Vegetable Broth
1. Heat 3 tablespoons of oil/ghee in a pan on medium heat.2. Once the oil is hot add the dried red chilies, cloves, peppercorns, black cardamom, and cumin seeds.3. Sautee for a minute.4. Add the onion paste and sauté for 3-4 minutes or until they are light brown.5. Add the green chili and ginger-garlic paste and sauté for 2 minutes.6. Now add the coriander powder, cumin powder, turmeric powder, red chili powder and mix well.7. Add 1/4 cup of water and mix well.8. Cook for 3-4 minutes.9. Add the tomato puree and mix well again.10. Let it cook for 10 -15 minutes on medium-low heat. Stir occasionally.11. Tomato masala is ready when there is no raw smell and oil starts oozing from the sides.12. Add this tomato masala to the boiled rajma and mix well.13. Cook for 2 more minutes.14. Add the reserved water/broth, garam masala powder, fenugreek leaves, and mix well. (Add more salt if needed.)15. Cook on medium heat for 10+ minutes.16. Add chopped coriander leaves and stir well again. Cook for 5 more minutes.17. The curry will thicken up at this stage. (Adjust the consistency to your liking.)18. Mash the beans slightly using a spatula mix well again. Turn off the heat.19. Garnish with coriander leaves,