Shahi Methi Rajma


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Shahi methi rajma tastes best with fresh methi or fenugreek leaves but can also be prepared with kasuri or dried methi.The cooked beans blend perfectly with the methi flavour and makes for a lovely side dish with chapatis or rice.

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Shahi Methi Rajma recipe - How to make Shahi Methi Rajma

Preparation Time:    Cooking Time:    Total Time:    
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Ingredients

1 cup rajma (kidney beans)
1 cup fenugreek (methi) leaves ( if you dont find fresh methi you can use Kasuri Methi)
1 cup curds (dahi) (fat free is good)
1 medium sized onion
3 cloves of garlic (lehsun)
1/4 cup cashewnuts (kaju)
1/4 cup raisins (kismis)
1 tbsp cumin seeds (jeera)
2 bayleaves (tejpatta)
1 tsp turmeric powder (haldi)
1 tsp asafoetida (hing)
1 tsp chilli powder ( Add more if you want it spicy)
1 tbsp garam masala ( Add more if you want it spicy)
1 tbsp oil
salt to taste
Method

  1. Soak kidney beans overnight.
  2. Wash methi properly. chop finely.
  3. Pressure cook kidney beans and methi together. if you are using kasuri methi pressure cook it.
  4. In a pan pour oil and when it is hot add cumin seeds, bay leaves, haldi ( tumeric), hing ( asfoetida), chilli powder, garlic ( chopped finely), chopped onion.
  5. Saute till onion is golden brown.
  6. Add cooked mix of kidney beans and methi.
  7. Add garam masala, cashenuts, raisins and salt according to taste
  8. Add one cup of beaten dahi.
  9. Ready to serve with rice/ chapati.


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This recipe was contributed by nidhibhat on 13 Jun 2001


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