Mushroom Rajma Curry / gravy

Mushroom Rajma Curry

( side dish for chapti, roti, naan, bread )

 

Ingredients - Mushroom Rajma Curry / gravy

Mushroom - 200 g

Kidney bean / rajma - 100 g

Onion - 1/4 cup ( to saute )

Garlic - 10 ( to saute )

Ghee - 1/2 tsp

Curry leaves & cilantro

Fennel seeds - 1 tsp

Thick milk - 1/4 cup (  A cup of milk has been thickened by heating till the quantity reduced to 1/4 cup )

To Grind - Mushroom Rajma Curry / gravy

Onion - 3

Tomato - 4

Almonds - 7

Cardamom - 2

Ginger - 1 inch

Garlic - 6

Chilli pdr - 1/2 tsp

Coriander pdr - 1/2 tsp

Garam masala pdr - 1/2 tsp

Sugar - 1/2 tsp ( must add )

Method - Mushroom Rajma Curry / gravy

1. Grind all the ingredients under ' To Grind ' to fine paste.

2. Pressure cook the kidney beans for 2 or 3 pressure sounds. Set aside. ( I am using fresh beans in this video, it is not necessary to soak it in water, If it is dry beans it should be soaked in water for 7 to 8 hours before cooking. )

3. Heat a pan with 2 tsp of oil, crackle  fennel seeds, then saute onion , garlic, curry leaves, mushroom for 2 minutes till the mixture blends well. 

4. Add ground onion tomato gravy, and let it boil for 7 to 10 minutes.

5. Once the raw smell goes, add required water for gravy consistency, add salt, 1/2 tsp of ghee, cooked beans and again let it boil for 10 minutes. 

6. Finally pour thickened milk and turn off the stove. Garnish it with coriander leaves. Mushroom rajma gravy is ready to serve.