Hi! thanks for the basic instructions, the recipe turned out swell. Just some minor changes to keep in mind: - add the ginger and garlic after the onions have browned, with 2 slit green chillies - I added a little garam masala along with chilli powder - I added just a cup of water (warmed up in the micro) Topped up with lots of fresh cilantro. Tasted great with brown rice.
Absolutely awesome. Ever since the first time I've made it, it's become a household staple.
Decent at first; the leftovers were better/good. There were too few kidney beans compared to other stuff in the recipe -- it doesn't look anything like rajmah I've had in restaurants. Once I understood that the dish was not what I think of as rajmah, I appreciated it. I think the recipe was underspiced: I needed to add more spices at the end, probably ending up doubling the amount of spices. (Incidentally, the spices I added at the end were in ground form). On the other hand, judging by how much my apartment smelled of spices the next few days, perhaps my complaint about the lack of spicing could simply be from getting used to them from standing by the stove for too long. Also, the taste ended up oddly interestingly sweet. The cilantro garnish didn't do much. The timing of the recipe is surprising. The recipe says to "saute until almost dry." Maybe my tomatoes were unusually juicy, but that took me 45 minutes of simmering. Later the recipe suggested adding water if necessary. I didn't bother. Also, the onions took ten minutes to become translucent. By the way, it takes a few inches of ginger root to make two tablespoons of minced ginger. Incidentally, I used a non-stick skillet and so only used one tablespoon of oil. Also, I skipped the optional powdered pepper.