The Creamy mushroom and rajma curry, leaves you salivating, every time you just think of it. The magic of overpowering the Indian spices makes the monsoon more electrifying. The aromatic use of ghee and oil adds to the texture of this delicacy. The recipe is a strict ‘YES YES’ to try this monsoon!
Prep Time: 15 min (soaking time not included)
Cooking Time: 30-40 Minutes
Ready in: 40 minutes
- 1 cup of soaked Rajma or 1 canned Rajma, or Red Kidney Beans
- 2 cups of quartered Mushrooms
- 1 large, roughly chopped Onion
- 2 large, quartered Tomatoes
- 1-2 Green Chillies with thin slits
- 1 tsp of Ginger and Garlic Paste
- ½ tsp of Red Chilli Powder
- ½ tsp of Turmeric Powder
- ¼ tsp of Coriander Powder
- ½ tsp of Amchur (Dried Mango Powder) or Anar daana (Pomegranate Powder)
- ½ tbsp of Garam Masala
- 6-7 Cashew Nuts
- 1 tsp of Jeera or Cumin Seeds
- 2-3 tbsp of finely chopped Coriander Leaves
- 1 tbsp of Ghee
- Oil- as your routine
- Salt to taste
- If you are using the canned kidney beans, then drain the water and place it aside. Those who are using dried beans, must soak it for over-night, and cook in the pressure cooker, for one whistle or around 10 minutes.
- In a large pan, heat some ghee or oil, to sauté the chopped onion.
- Saute for 3-5 minutes on a medium flame, or till it gets transparent.
- Now, put in the ginger-garlic paste, and fry for more one or two minutes, till its uncooked smell vanishes.
- Move this mixture into the food processor jar, adding cashew nuts, tomatoes, chilli powder, turmeric powder, amchur or anar daana powder, coriander powder, and garam masala.
- Grind it properly, to prepare a smooth paste, and then keep it aside.
- Now, again heat some oil in the pan, to crackle the jeera.
- When it starts sizzling, add mushrooms along with green chillies.
- Stir fry the mushrooms, for 2-3 minutes on high heat, till they leave some water.
- At this moment, you can add the prepared mixture, to mix well with all the ingredients.
- After a while, lower the flame and stir it for more 3-4 minutes.
- Now, add canned or cooked rajma, salt, and ½ cup of water.
- Cover and cook for 5 minutes more, and simmer it till all the flavours intermingle well, by stirring often.
- Make sure the gravy does not stick to the pan.
- For garnishing, use chopped coriander leaves.
- You may serve hot, either with roties or rice. Your choice!
Tip: You may add more water, to get the consistency according to your taste, if you find the gravy quite thick.