Ashk Sahi Rajmah 280g

Ashk Sahi Rajmah is a delicious and hearty dish made with kidney beans (rajmah) in a rich, mildly spiced gravy. The term „Ashk“ typically refers to the use of caramelized onions, which add depth and sweetness to the dish. „Sahi“ indicates a richer, more indulgent preparation. Here’s a recipe to make this flavorful dish:
Ingredients:
For the Rajmah:1 cup dried kidney beans (rajmah), soaked overnight
1 large onion, finely chopped
2 large tomatoes, finely chopped or pureed
1-inch piece of ginger, finely chopped
4-5 cloves of garlic, finely chopped
2 green chilies, slit (adjust to taste)
1/2 cup yogurt
1/2 cup fresh cream (or coconut milk for a lighter option)
2 tbsp oil or ghee
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chili powder (adjust to taste)
1 tsp coriander powder
1 tsp garam masala
1/2 tsp amchur (dry mango powder) or lemon juice (for tanginess)
Salt to taste
Fresh coriander leaves for garnishing
Instructions:
Cook the Rajmah:
Drain and rinse the soaked kidney beans. Cook them in a pressure cooker or a large pot with enough water and a pinch of salt until they are tender (about 20-25 minutes in a pressure cooker or 45-60 minutes in a pot). Set aside.
Prepare the Onions:
Heat 2 tablespoons of oil or ghee in a large pan. Add cumin seeds and let them splutter.
Add the finely chopped onions and sauté until they turn golden brown and caramelized. This step is essential for adding depth and sweetness to the curry.
Add Ginger, Garlic, and Chilies:
Add the finely chopped ginger, garlic, and green chilies to the pan. Cook until fragrant and the raw smell disappears.
Prepare the Tomato Base:
Add the chopped or pureed tomatoes to the pan. Cook until the oil starts to separate from the mixture.
Add Spices:
Stir in turmeric powder, red chili powder, coriander powder, and salt. Cook for a few minutes to blend the spices well with the tomato-onion mixture.
Combine Rajmah:
Add the cooked kidney beans along with some of the cooking liquid to the pan. Mix well and bring to a simmer.
Cook for about 15-20 minutes, allowing the beans to absorb the flavors of the gravy.
Incorporate Yogurt and Cream:
Lower the heat and stir in the yogurt, mixing continuously to prevent curdling. Cook for a few minutes until the yogurt is well combined with the gravy.
Add the fresh cream (or coconut milk) and mix well. This adds richness and creaminess to the dish.
Finish with Spices:
Stir in garam masala and amchur (or lemon juice) for a tangy flavor. Mix well and cook for another 5 minutes, allowing the flavors to meld together.
Garnish:
Garnish with freshly chopped coriander leaves.
Serving:
Serve Ashk Sahi Rajmah hot with steamed rice, jeera rice, or naan. This dish is comforting and flavorful, perfect for a hearty meal.
Enjoy the rich and delicious flavors of Ashk Sahi Rajmah.