Creamy Rajma Coconut Curry With Steamed Veggies Recipe

About this recipe

A rich and creamy curry made with rajma and coconut milk, paired with steamed seasonal vegetables for a hearty and wholesome dinner.

Ingredients

• Pcs Everest Rajma Masala 50g
• 200 ml Coconut Milk
• 500 g Onion
• - Tomato Ketchup
• 100 g Garlic
• loose Ginger
• 250g Green Chilli
• 20 g Turmeric Powder
• 50 g Cumin Powder
• 100 g Salt
• 200 ml Mustard Oil
• - Coriander Powder
• 1pc Watermelon

Instructions

1. 1. Soak the rajma overnight and pressure cook until soft and tender.
2. 2. Heat oil in a pan and sauté finely chopped onion, garlic, ginger, and green chili until golden brown.
3. 3. Add diced tomatoes and cook until they soften and release oil, stirring occasionally.
4. 4. Mix in turmeric, cumin, and coriander powder and cook for another minute to enhance the flavors.
5. 5. Add the cooked rajma to the pan and stir well to coat with the spices and onion-tomato mixture.
6. 6. Pour in coconut milk and a splash of water, then simmer for 10 minutes to thicken the curry.
7. 7. Steam the mixed vegetables in a separate pot until tender but still slightly crisp.
8. 8. Season the curry with salt to taste and garnish with chopped fresh coriander leaves.
9. 9. Plate the curry alongside the steamed vegetables for a balanced and colorful meal.