Shahi Methi Rajma Recipe

Cooking Directions

• STEP 1.Soak the kidney beans overnight and pressure cook them until tender.
• STEP 2.In a pan, heat ghee and add cumin seeds, bay leaf, and whole spices.
• STEP 3.Add chopped onions, ginger-garlic paste, and cook until golden brown.
• STEP 4.Add tomato puree, turmeric powder, red chili powder, and cook until the oil separates.
• STEP 5.Add cooked kidney beans, fenugreek leaves, and cook for a few minutes.
• STEP 6.Add cream, garam masala, and salt. Simmer for 5 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or naan.

Cooking Tips

• Soaking the kidney beans overnight helps in reducing the cooking time.
• You can adjust the spice level according to your preference.
• For a vegan version, replace cream with coconut milk or cashew cream.

Storage and Serving

• Shahi Methi Rajma can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Shahi Methi Rajma with steamed rice, jeera rice, or naan bread.