Shahi methi rajma tastes best with fresh methi or fenugreek leaves but can also be prepared with kasoori or dried methi( I used kasoori methi in this recipe).The cooked beans blend perfectly with the methi flavor and makes for a lovely side dish with chapatis or rice.
Source :- Tarla Dalal
Rajma / Red kidney beans:- 1 Cup
Fenugreek / Methi Leaves:- 1 Cup (If you don't find fresh methi you can use Kasuri Methi / Dried Fenugreek)
Curd/ Yogurt/ Dahi:- 1 Cup
Medium Size Onion:- 1
Garlic / Lehsun:- 3 Cloves (Minced)
Cashew nuts / Kaju:- 1/4 Cup (Roughly Chopped)
Raisins/ Kishmish :- 1/4 Cup
Cumin seeds / Jeera:- 1 Tbsp
Bayleaves / Tejpatta:- 2
Turmeric powder / Haldi:- 1 Tsp
Asafoetida / Hing :- 1 Tsp
Chilli powder/ Lal Mirch :- 1 Tsp (Add more if you want it spicy)
Garam masala :- 1 Tbsp
Oil:- 1 Tbsp
Salt to taste
1)Soak kidney beans overnight.
2)Wash methi properly then chop finely.
3)Pressure cook kidney beans/ rajma and methi (whichever you are using dried or fresh) together.
4)In a pan pour oil and when it is hot add cumin seeds, bay leaves, haldi/turmeric, hing/asfoetida, chilli powder, garlic ( chopped finely), chopped onion.
5)Saute till onion is golden brown.
6)Add cooked mix of kidney beans and methi.
7)Add garam masala, cashenuts, raisins and salt according to taste. Cook for 2-3 minutes.
8)Add one cup of beaten dahi. Mix everything well. Switch off the gas and cover the pan, let it sit for 4-5 minutes before serving.
Serve with rice/ chapati.