Indian Recipes

| By No Onion-No Garlic Recipes |
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Ingredients
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| 1 |
Paneer, cut into cubes |
300 grams |
| 2 |
Tomatoes, finely chopped or pureed |
4 |
| 3 |
Green chilies, chopped |
3-4 |
| 4 |
Hung curd |
1/2 cup |
| 5 |
Ginger, peeled & finely chopped |
1 teaspoon |
| 6 |
Bay leaf |
1 |
| 7 |
Cumin seeds |
1 teaspoon |
| 8 |
Cinnamon |
1 small stick |
| 9 |
Red chili powder |
1 teaspoon |
| 10 |
Salt |
to taste |
| 11 |
Coriander powder |
2 teaspoons |
| 12 |
Garam masala |
1/ 2 teaspoon |
| 13 |
Oil or ghee (clarified butter) |
1/ 2 cup |
| 14 |
Fresh coriander leaves, finely chopped |
3 tablespoons |
| Method |
Wash rajmah well and soak it in enough water with baking soda for at least 4-5 hours or overnight. Drain and pressure cook rajmah with 4-5 cups of water for 3-4 whistles, until tender, set aside.
Blend in together roasted chanas, ginger and green chilies to a smooth paste, set aside.
Heat oil or ghee in a pan over medium-high heat, add cumin seeds and bay leaf and let it splutter, now add tomatoes and cook over low heat until tender. Now add chana paste and cook until oil comes out on the surface. Add all the powdered spices together with 1/2 cup of water and cook until oil comes out on the surface. Now add rajmah with its liquid and cook for 5-7 minutes. Garnish it with chopped coriander and butter and serve.
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| Servings -3-4 |
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| Introduction
of the dish |
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Rajmah or black kidney beans is widely use to make salsas and baked beans in Mexican cooking. |
| Served
With... |
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Rice or roti
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