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Before you jump to Rajma Masala Curry recipe, you may want to read this short interesting healthy tips about The Very Best Strategy to Track Your Food.
When you first start your diet one of several things you will learn right away is that keeping a food journal is very helpful. Tracking all of the foods you consume can help you figure out which foods you will be eating as well as which foods you are not eating enough of. For example, after maintaining a food record for a few days, you might see that you are not consuming very many vegetables but that you are consuming lots of sugar and bad carbohydrates. When you write every little thing down youll be able to see which parts of your diet must change as well as have a lot easier time figuring out what kind and how long of a workout you need to do to shrink your waist line and burn the most calories.
Record the time of morning you consume things. This allows you to see what times of day you feel the hungriest, when you find yourself likely to reach for a snack and how to work around those times. Youll observe, for example, that though you eat lunch at the very same time every day, you also--without fail--start to snack as little as an hour later, every day. This will even help you identify the times when you start to eat simply to give yourself something to do. This is extremely valuable because knowing when youre vulnerable to snacking will help you fill those times with alternative activities that will keep you away from the candy aisle.
What sort of mood are you in while you eat? Write it down! This can help you figure out when you use foods to help soothe emotional issues. This may also show you whether or not you gravitate in the direction of specific foods based on your mood. Many of us will reach for junk foods when we are disappointed, angry or depressed and will be more likely to choose healthier options when we are happy or content. When you look closely at how you eat during your different moods and mental states, you will be able to keep similar but healthier options around for when you need those snacks--you might also start talking to someone who can help you figure out why you try to cure your moods with food.
We hope you got benefit from reading it, now lets go back to rajma masala curry recipe. You can cook rajma masala curry using 31 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to make Rajma Masala Curry:
- Use of To pressure cook.
- Use of kidney beans.
- Take of raw beans,.
- Prepare of soaked in water.
- Get of water 28 oz.
- You need of For boil Rajma.
- Provide of Baking soda.
- Get of Salt.
- You need of Turmeric powder.
- Prepare of Bay leaf.
- You need of Green Cardamom.
- You need of Cinnamon.
- Provide of For the masala.
- Use of oil 60 ml, use oil of choice.
- Take of Ghee.
- Get of cumin seeds.
- Prepare of grated onion from 2 medium red onion, around 320 grams.
- Use of ginger-garlic paste.
- Use of green chili chopped.
- Use of medium tomatoes pureed, around 250 grams.
- You need of garam masala.
- You need of kashmiri red chili powder.
- You need of salt or.
- Use of water 12 oz, divided.
- You need of kasuri methi crushed, dried fenugreek leaves.
- Take of Black pepper.
- Prepare of Red chilli.
- Provide of Rosted cumin powder.
- Take of Heeng.
- Get of Coriander leaf.
- You need of Butter.
Steps to make Rajma Masala Curry:
- Soak kidney beans overnight in 4 cups water. In the morning, drain the water in which the beans were soaked and then transfer them to a pressure cooker..
- Add 2 glass water, Rajma, Turmericpowder, salt to taste, bay leaf, clove, and pressure cook on high heat for 1 whistle, then lower the heat to medium and cook for 15 minutes. Let the pressure release naturally. If using an Instant Pot, pressure cook for around 45 minutes at high pressure with natural pressure release. Beans should be comple.
- To a pan, add 2 tablespoons ghee and 4 tbsp oil on medium heat. Once hot, add the cumin seeds, 1 pinch hing and let them sizzle. Then add the grated onions and mix..
- Cook the onions for around 7 to 8 minutes, stirring often until very light golden in color and there should be no raw smell. Compared to chopped onions, (if using chopped, cook for 3-4 minutes only) the grated ones needs to be cooked for a longer time to get rid of the raw smell. Don't rush the step else curry will have raw onion taste..
- Then add ginger-garlic paste and green chili and cook for 1 minute. Add the pureed tomatoes and mix. Cook for 5 minutes..
- Then add the powder spices- coriander, turmeric, kashmiri red chili, garam masala and salt. Mix and cook on medium-low heat for around 10 mins until oil oozes out of masala. In total we cooked the tomatoes for around 15 minutes before adding the beans (important step, don't rush it)..
- Add the boiled beans along with all the water in which they were boiled. I added additional 1 cup water here. Stir well and set heat to low-medium. Let the curry simmer for 20 to 30 minutes. In between use a potato masher to mash some of the beans. This makes the curry creamier and thickens it..
- Add the boiled beans along with all the water in which they were boiled. I added additional 1 cup water here. Stir well and set heat to low-medium..
- Let the curry simmer for 20 to 30 minutes. In between use a potato masher to mash some of the beans. This makes the curry creamier and thickens it..
- Finally add a tablespoon of ghee and mix. If you want you can fry some ginger julienne in ghee and then add that to the rajma too. Turn off the heat. Serve rajma with rice and enjoy!.
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