Rajma Keema Masala

          All the Rajma (Kidney Beans) lovers, how about pairing it with some keema / mince (either chicken or mutton) for a non-veg. version? It turns out real yummy, with full of flavors and a blend of various spices. I also added some almond paste for a little bit of richness. 

          You can relish with hot steamed rice, plain biryani, jeera rice, pulao, naan, tandoori roti, paratha, poori or just plain chapatti. It also goes well with appam or dosa. So check out the step by step pictorial recipe to prepare it.

          Rajma or kidney beans is very popular in the Northern regions of India, especially Punjab, and is a favorite menu in all restaurants and dhabas across the country and worldwide. So a slight twist here and there will take your usual dish to a next level. 

          Rajma is extremely healthy as it contains proteins, fibre, helps in lowering cholesterol, is good for diabetics and prevents hypertension. So go ahead and try out this amazing dish by adding some chicken or mutton keema for a change. Trust me, it turns out super yummy. I like relishing it with hot steamed rice and a dash of lime.

• 200 gms. Chicken Keema / Mince, washed & drained
• 1 cup rajma (kidney Beans), soaked overnight
• 2-3 tbsp. oil
• 1" cinnamon stick 
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds
• 1-2 bay leaves
• 1 onion, chopped
• 1 tomato, chopped
• 1 tsp. ginger-garlic paste
• 1-2 tbsp. almond paste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. garam masala powder
• 1 tbsp. coriander-cumin powder 
• salt to taste
• 1 tsp. ghee
• 1 tbsp. coriander leaves, chopped

          Pressure cook the soaked rajma in 2 cups water till it turns soft, but not too mushy. Keep aside. 

          In a bowl, mix together ginger-garlic-paste, almond paste and all the dry spices with some water and keep aside

         Heat oil in a pan and temper with cinnamon, cardamom, cloves, bay leaves and cumin seeds. Add the onion and sauté till light brown.

         Add the tomatoes and continue to stir fry till it is nicely mashed. Add the spice paste and mix well. Cover and simmer till the oil separates. 

          Now add the keema and give it a stir. Saute on a low flame till all the moisture has evaporated. 

          Then add the boiled rajma and mix everything well. Cover and simmer on a low flame till it slightly thickens to a desired consistency. Mash with a potato masher if you wish.

          When done, switch off the flame and add the ghee. Give it a stir and garnish with chopped coriander leaves.

          Serve with hot steamed rice, plain biryani, jeera rice, pulao, naan, tandoori roti, paratha, poori or just plain chapatti. It also tastes awesome with appam or dosa.

                         Heat oil & temper with cinnamon, cardamom, cloves, bay leaves 
                         and cumin seeds. 

                                Add onion & saute till light brown.

                                 Add tomatoes & continue to stir fry till it is nicely mashed. 

                                Add spice paste & mix well. 

                                  Cover & simmer till oil separates.

                    Add keema & mix well. Saute on a low flame till moisture has evaporated. 

                  Add boiled rajma & mix well. Cover & simmer on a low flame till it
                  slightly thickens to a desired consistency.

                                Mash slightly with a potato masher if you wish. 

                                  When done, switch off the flame & add ghee. 

                                  Garnish with chopped coriander leaves.

                     Serve with steamed rice, plain biryani, jeera rice, pulao, naan, tandoori roti, 
                     paratha, poori, chapatti, appam or dosa.