Rajma (Kidney Beans) Prawn Curry

          Rajma is very popular in the Northern regions of India, especially Punjab and is a favourite menu in all restaurants and dhabas across the country and worldwide. Now how about the usual Rajma Masala in a non-veg avatar? 

          I added some sauteed prawns and it turned out simply yummy. Try pairing it with any form of rice, tandoori roti, naan or any Indian bread, accompanied with some sliced onion, green chilies and lime wedges. So check the step by step pictorial recipe to prepare this fusion delicacy.

• 1 cup Rajma (kidney beans), soaked overnight
• 1 cup prawns, cleaned & deveined
• 3 tbsp. oil
• 2 bay leaves
• 2-3 green cardamoms
• 1" cinnamon stick
• 4-5 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. garam masala
• salt to taste
• 1/2 cup yoghurt
• 1 tsp. ghee
• 1 tbsp. coriander leaves

          Pressure cook the rajma in 2 cups water for 7-8 minutes on low flame after the first whistle. Keep aside. Mix together ginger-garlic paste, tomato paste, yoghurt and all the dry spices. Keep aside.

          Heat oil in a pan and fry the prawns till they change colour. Drain and keep aside.

          Temper the same oil with bay leaves, cardamoms, cinnamon, cumin seeds and cloves. Saute for a few seconds. Add the onion and fry till light brown. 

          Now add the spice paste and saute till the oil separates. Add the boiled rajma and the fried prawns. Simmer on a low flame for 2-3 minutes. Adjust water according to the gravy desired. 

          When done, switch off the flame. Add ghee and coriander leaves and give it a stir. Serve with either plain steamed rice, jeera rice, pulao or any kind of Indian bread.

                          Heat oil & fry prawns till they change colour. Drain & keep aside.

                  Temper same oil with bay leaves, cardamoms, cinnamon, cumin seeds & 
                  cloves. Saute for a few seconds. 

                                Add the onion and fry till light brown. 

                               Add the spice paste and saute till the oil separates. 

                      Add boiled rajma & fried prawns. Simmer on low flame for 2-3 min. 
                      Adjust water according to the gravy desired. 

                                 Add ghee and coriander leaves and give it a stir. 

                 Serve with plain steamed rice, jeera rice, pulao or any kind of Indian bread.