Rajma in Broccoli Gravy
by Jyoti V B

Red kidney beans are filling and nutritious. This curry is a favourite in Punjab and loved by all. Instead of the usual tomato gravy, I tried a broccoli gravy and it turned out to be delicious. This makes a wholesome meal when served with chapati, rice, bhatura etc.

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Rajma in Broccoli Gravy recipe - How to make Rajma in Broccoli Gravy

1 cup broccoli florets
1 cup soaked and boiled rajma (kidney beans) in salt water
salt to taste
1 tbsp mint leaves (phudina)
1 tbsp coriander (dhania) leaves
2 tsp chopped ginger (adrak)
2 green chillies
1 tbsp grated dry coconut (kopra)
1 tbsp peanuts
1 tbsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp turmeric powder (haldi)
1/4 tsp roasted coriander (dhania) powder
1/4 tsp roasted cumin seeds (jeera) powder
1/4 tsp chilli powder

Method

Heat the oil in a kadhai, add mustard seeds.
When the seeds crackle add green chillies, ginger, peanuts, dry coconut and turmeric.
Saute for a few seconds then add broccoli florets and saute for 10 to 15 minutes on a low flame stirring occasionally.
Then add mint leaves , coriander leaves and cook for few minutes.
Then add coriander, cumin seeds powder and chilli powder.
Let it cool for 5 minutes, then blend it in the mixer to a coarse paste.
Transfer or sift this into the kadhai and add boiled red kidney beans.
Cook for 5 minutes on a low flame.
Serve hot with rice, chapati, bhakri, bhatura or puri.
Enjoy!