Goda Masala

Ingredients:

Byadagi Mirchi - 250 gm

Coriander Seeds - 250 gm

Dry Coconut - 50 gm (Optional)

Poppy seed - 25 gm

Bay Leaf - 25 gm

Star Anise - 25 gm

Stone flower - 25 gm

Black Pepper - 25 gm

Cinnamon - 25 gm

Mace - 25 gm

Cumin seed - 25 gm

Black cumin - 25 gm

Fennel seed - 25 gm

Caraway seed - 25 gm

Clove - 25 gm

Black cardamom - 25 gm

Asafoetida - 20 gm

Nutmeg - 1/4 piece

Oil - 3-4 Tbsp

Method:

1) Heat 1 tbsp oil in broad pan and fry chili for 5-7 min. on low medium flame stirring continuously.

2) Remove chili from pan and heat 1 tbsp of oil and fry coriander seeds on medium flame till color changes and nice aroma comes.

3) Remove coriander seeds from pan and heat 1 tsp oil and fry bay leafs till nice aroma comes.

4) Fry all masala ingredients except nutmeg one at a time by adding little oil as required till nice aroma comes.

5) Once everything is cooled completely grind to fine powder in grinder.

6) Store in air tight container.

Goda Masala

Kashmiri Rajma Masala / Kidney Bean Curry

Preparation Time - 10 Min                 Cooking Time - 45 Min                        Serves - 4

Ingredients : 

Rajma (Kidney Bean) - 1 1/2 Cup

Finely chopped onion - 1 Big

Pureed tomato - 3

Ginger paste - 1/2 Tsp

Garlic paste - 1/2 Tsp

Chili Powder -  1 1/2 Tsp or to taste

Salt - 1 Tsp or to taste

Butter/ Ghee - 3 Tbsp

Turmeric powder - 1 Tsp

Coriander powder - 2 Tsp

Cumin powder - 2 Tsp

Sugar - 1 Tsp

Cardamom - 2 Piece

Cloves - 2

Black pepper - 1 tsp

Black cardamom - 1 (Optional)

Bay Leaf - 1 (Optional)

Method :

1) Soak Rajma(Kidney beans) overnight or for 6 hrs in 5 cup water.

2) Drain excess water. Add 1 tsp salt, 3 cup water in soaked rajma.
   Tie all whole spices (Cloves, Black cardamom, black pepper, bay leaf) in a small clean cloth (spice bag)      and put it in cooker. Now pressure cook rajma for 20 mins or up to 3 whistles.

3) Heat ghee/butter, add cumin seeds. Add ginger-garlic paste and saute well. Add chopped onion and fry till golden brown.

4) Add pureed tomato and fry for 4-5 mins.

5) Add  chili powder, turmeric powder, coriander powder and cumin seed powder and fry for 2 min.

6) Add pressure cooked rajma  and 1 tsp salt and cook for 15 mins on low flame.

7) Add 1 tbsp ghee/butter once rajma  is cooked.

8) Garnish with fresh coriander and serve hot with plain rice.

Kashmiri Rajma Masala