Creamy Cashews Rajma Gravy | Hot and Spicy Red Kidney Beans Gravy

Recipe : Creamy Rajma Gravy | Hot and Spicy Red Kidney Beans Gravy Total time: 30 minutes Recipe Cuisine: Indian Recipe Category: Gravy Serves: 5 to 6 persons

Ingredients :

Rajma \ Red Kidney Beans - 250 gm (soaked overnight) Large Onion - 1 no (finely chopped) Large Tomato - 2 no (finely chopped) Ginger Garlic Paste - 1 tsp Cloves - 3 no Cardamom - 2 no Cinnamon Stick - 2 no (2" long) Red Chili Powder - 1 and 1/2 tsp Coriander Seeds Powder - 1 and 1/2 tsp Turmeric Powder - 1/2 tsp Fresh Cream - 3 tbsp Cashew-nuts Paste - 3 tbsp Water - 1 and 1/2 cup  + 1 cup Coriander Leaves - 2 tbsp (finely chopped) Butter - 1 tbsp Oil - 1 tbsp Salt to Taste.

Method :

Steps To Make The Rajma Gravy : First pressure cook the rajma with one and half cup of water and required salt for 1 whistle and 3 to 5mins over simmer. (Image 1 and 2)

To make the gravy, heat the butter and oil in a kadai, then roast the cloves, cardamom and cinnamon stick. (Image3) Add the onion and saute till the onion becomes light brown colour. (Image 4) Stir in the ginger garlic paste till its raw smell leaves. Then add the tomatoes and saute till the tomatoes becomes tender. (Image 5) Mix with red chili powder, coriander seeds powder, turmeric powder and required salt, stir for few seconds. (Image 6) Add the cashew-nuts paste and saute further. (Image 7) Pour a cup of water and bring to boil. (Image 8)

Add the pressure cooked rajma, mix well and cook for one or two minutes over simmer. (Image 9 and 10) Then add the fresh cream, mix well and remove from the flame. (Image 11) Finally add the coriander leaves, mix well and ready to serve. (Image 12)

Serving Suggestion : Serve with Dosai, Idly, Chapathi or Poori.

Author: Kalai's Cooking Recipes