Raima Masala
Appetizers • Indian
Description
Raima Masala is a flavorful dish that combines aromatic spices with tender pieces of meat and vegetables, creating a delightful medley of tastes. This dish is best enjoyed with rice or naan and is perfect for gatherings with friends and family. Whether prepared at home or served in a cozy restaurant, Raima Masala is sure to impress anyone who loves rich and spicy cuisine.
Ingredients
- Beef Kidneys 1 glass
- Garlic 6 cloves
- Spanish onions 2 heads
- Serrano Chili 3 pieces
- Grated Ginger Root 0 oz
- Turmeric ½ spoons
- Paprika ½ spoons
- Vegetable Oil 2 spoons
- Dried Chili Pepper 2 pieces
- Coriander essential oil 2 spoons
- Black Cumin (Cumin) ½ spoons
- Cinnamon 1 piece
- Cilantro ⅓ bunches
- Crushed Tomatoes in Their Own Juice 15 oz
- Garam Masala 1 tablespoon
- Meyer Lemon Juice 1 tablespoon
- Coarse Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Soak the beans overnight in cold water. Drain in a colander and let dry. Mix with half of the chopped garlic and half of the finely chopped onion in a pressure cooker, then add 2.5 cups of water. Close the lid and cook on high heat for fifteen to twenty minutes. Reduce the heat to low and cook for another ten minutes. Remove the pressure cooker from the heat and allow the steam to escape completely before opening the lid. Drain the beans in a colander and let dry. Reserve half a cup of the bean broth.
Step 2
Blend the remaining garlic with fresh ginger, deseeded serrano chilis, paprika, and two tablespoons of water in a food processor. Heat oil in a skillet over high heat, add dried chilis, coriander seeds, cumin, and cinnamon, and toast everything for a minute until fragrant. Add the remaining chopped onion and sauté until golden brown. Stir in the garlic-ginger paste, peeled and slightly crushed tomatoes, and cook for fifteen minutes until the liquid has evaporated almost completely.
Step 3
Combine the tomato mixture with chopped herbs, garam masala, lemon juice, and beans in a pressure cooker. Season with salt and pepper, and add half a cup of water. Bring to a boil over high heat and cook, uncovered, for two minutes. Serve with basmati rice.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!