Rajma/Kidney bean is widely used in Northern India.

There are different types of legumes in this

category of beans.

The red variety,the striated and black.(to my

knowledge)

Red tiny variety can be used to make brownies,

and sweet steamed buns(Chinese cuisine).

Rajma is protein packed,and can be served

with rice or rotis.

The famous ‘Dal makhani’ ( recipe uploaded) is

a signature dish belonging to Punjabi cuisines.

Rajma dishes are mostly originated from the

North Indian cuisines.

Today’s dish is rajma with mutton,with a blend

of ground onions and tomatoes.

Let’s get into the recipe..

INGREDIENTS

1/2 cup rajma ( soaked overnight)

250 gm mutton ( goat / lamb meat)

2 onions ground

2 -3 tomatoes ground

2 tsp ginger-garlic paste

1 tsp garam masala

1 tsp Kashmiri chilli powder

1 tsp chilli powder

2 tsp coriander powder

2 green chillies slit

2 black cardamons

1 piece cinnamon

3-4 cloves

1 tsp saunf

1/4 cup curd

Few kasuri methi leaves ( dried fenugreek leaves)

2-3 tblsp ghee+oil

Salt to taste

METHOD

First pressure cook the soaked beans for 8-9

whistles. Allow the steam to release on its own.

Transfer the cooked beans to another bowl.

Heat oil in the same cooker , and add the whole

spices.

Next add the ground onions with salt, and

sauté for 5 minutes.

Next add ground tomatoes,ginger-garlic

paste,the spice powders.

Add the mutton pieces, and cook for 3-5

whistles.Remove from fire.Open lid after the

steam is released and add the cooked rajma ,

and cook for another 2 whistles.

Remove lid and add curd .

Cook on a slow fire till slightly thick.

Add kasuri methi leaves,and remove from fire.

You can add a tsp of heated ghee if you like.

Serve with rice, chappathi or rotis.

You can add minced meat for a variation.

Do try this recipe and send in your comments!