by Tarla Dalal
Added to 20 cookbooks
This recipe has been viewed 13017 times
Rajma's versatility needs no introduction. It fits beautifully into quite a range of recipes! Here it combines with healthy amaranth leaves, which are rich in fibre, folic acid and vitamin C.
- Wash and drain the rajma. Pressure cook them with 1 cup of water and salt for 2 to 3 whistles.
- Allow the steam to escape before opening. Drain, discard the water and keep aside.
- Heat a non-stick kadhai on a medium flame and when hot, add the cumin seeds.
- Dry roast for about 30 seconds and then add the green chillies, ginger, garlic and onions and cook while stirring continuously till the onions turn brown.
- Add the rajma, amaranth leaves and turmeric powder and mix well.
- Add the milk and sugar and simmer for 5 to 7 more minutes.
- Serve hot.
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