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Rajma Pasta
Rajma Pasta is a delicious fusion dish that combines the flavors of Indian Rajma Masala with Italian pasta. It's a perfect meal for those who love experimenting with different cuisines and crave a unique, mouth-watering dish. Ingredients: Pasta, Rajma, Tomato, Salt, Red chilli powder, Ginger garlic paste, Onion, Turmeric powder, Garam masala, Coriander, Coriander powder, Cooking oil
25min
Cook Time
4
Servings
Recipe
450 kCal
Recipe
1
Soak 200 grams of rajma (kidney beans) overnight or for at least 6-8 hours. Drain the water and rinse the beans.
2
Pressure cook the soaked rajma with 3 cups of water and 1 teaspoon of salt for 4-5 whistles or until they are soft and cooked.
3
In a separate pot, boil 250 grams of pasta (preferably penne or fusilli) as per the package instructions. Drain and set aside.
4
In a pan, heat 2 tablespoons of oil. Add 1 finely chopped onion and sauté until it turns golden brown.
5
Add 1 teaspoon of ginger-garlic paste and cook for a minute. Then, add 2 finely chopped tomatoes and cook until they are soft and mushy.
6
Add 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of coriander powder, and 1/2 teaspoon of garam masala. Cook for 2-3 minutes.
7
Add the cooked rajma to the pan and mix well. Cook for 5 minutes, allowing the flavors to blend.
8
Add the cooked pasta to the rajma mixture and mix gently, ensuring the pasta is well coated with the rajma masala.
9
Cook for another 2-3 minutes, then garnish with chopped coriander leaves and serve hot.
Nutrition
450
kCal
18 g
Protein
8 g
Fat
78 g
Carbs
250 g of Pasta
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2 Tomatoes
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1 tsp of Salt
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1 tsp of Red Chilli Powder
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1 tsp of Ginger Garlic Paste
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All the tools you would need
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1 Onion
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½ tsp of Turmeric Powder
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½ tsp of Garam Masala
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1 tsp of Coriander Powder
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2 tbsp of Cooking Oil
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