Red Kidney Beans (Rajma) Patties

Preparation Time : 10 Min. + overnight for soaking beans

Cooking Time : 30 Min.

Complexity : Easy
Serving : 4

Ingredients :

Red kidney beans : 1 cup

Potatoes, Boiled and mashed : 2

Corn flour : 2 tbsp

Green chili : 2

Onion : 1

Ginger : 1/2 inch piece, grated

Salt : as per taste

Red chili Powder : 1/4 tsp

Coriander Powder : 1/2 tsp

Chaat Masala : 1/2 tsp

Cumin seeds : 1/4 tsp

Oil : to fry

Method :

1. Soak rajma / red kidney beans overnight.  Add soaked rajma / red kidney beans to pressure cooker, along with enough amount of water and salt.
2. Now boil rajma / red kidney beans in pressure cooker. Drain water completely and cool. Pulse in mixer 2-3 times until become coarse.
3. Chop green chilies and onion finely.
4. Heat 1 tsp of oil in a pan. Add cumin seeds and let them sizzle. Add ginger and green chili, saute them for 1-2 min. Add onion and saute until they turn pink.
5. Now add the pulsed rajma, mashed potatoes, chaat masala, coriander powder, red chili powder and salt and cook over low flame for 3-4 minutes. Stir continuously to avoid sticking to the bottom of the pan.
6. Turn off the gas. Add corn flour, mix well and keep aside to cool.
7. Take a small lemon size from the mixture and make into a ball. Flatten it slightly between your palms.
8. Heat a non- stick pan. Shallow fry the patties with the help of oil.
9. Serve hot with tomato ketchup or green chutney.
   

   Note : 

   1. You can either deep fry or shallow fry the patties.
   2. Instead of using corn flour bread crumbs can also be used.
   3. You can add more vegetables (Carrot, Peas, Paneer etc.) to patties.
   4. You can also use these patties to make veggie burger or veggie sandwich.
   
    

   
   

    
    
    

 

 

Paneer Jalfrezi

Preparation Time : 15 Min.

Cooking Time : 30 Min.
Serves : 3-4

Complexity : Easy

Ingredients :

Paneer : 1.5 cups, cut into long pieces

Green Bell Pepper : 1 cup, cut into long strips

Carrot : 1/2 cup, cut into long strips

Tomato : 1/2 cup, cut into cube

Tomato puree : 1/2 cup

Tomato ketchup : 1 tbsp

Onion : 1/2 cup, cut into long strips

Whole red chili : 2

Green chili : 2-3

Ginger paste : 1 tsp

Lemon juice  : 1 tbsp

Dried fenugreek leaves (Kasuri Methi)  : 1/2 tsp, crushed

Cumin Seeds : 1/2 tsp

Turmeric powder : 1/4 tsp

Coriander powder : 1 tsp

Red chili powder : 1/2 tsp (as per taste)

Salt : as per taste

Oil : 1 tbsp

Method :

1.  Heat oil in a wide cooking pan. Add cumin seeds and allow them to sizzle. 
2. Add sliced onion and saute for 5 min. Add ginger paste and saute for 2 min.
3. Add  green chili and whole red chili and saute for 2 min.
4. Add turmeric powder, coriander powder and red chili powder and mix well.
5. Add tomato puree and cook it for 5 min. Add carrot and green bell pepper and cook covered on medium flame.
6. Add tomato ketchup and mix well. Add paneer pieces and tomato cubes and mix well. Cook it for 2-3 min. on medium flame. Add water if required.
7. Now Add salt, lemon juice and dried fengureek leaves mix well. Turn off the flame and serve hot with rotis or as filling wraps.

Tips :

1.  You can add more vegetables of your choice to jalfrezi like beans, red bell pepper and baby corn.
2.  Lemon juice can be replaced with amchur powder (1/2 tsp) or vinegar (1tsp).
3.  Paneer pieces can also be sauteed in 2-3 tbsp of oil till lightly brown before adding to jalfrezi.