Happiness is when your fridge clean-out meal turns to Double duty Meals. Vegetable Rajma Keema Curry is an incredibly tasty way to cook a meal with limited resources and minimal effort.
On a cold winter rainy day, when a city is placed under stage four lockdown and night-time curfew, it’s obvious that you don’t want to order food from outside! Not happily, but because of hunger, you opened your fridge to prepare dinner! You checked your refrigerator with the hope that you will have some pre-cut veggies because you do meal- prep regularly!
But no luck! What you found is half a cup of boiled Rajma( Kidney beans) and about a quarter cup of diced carrot!
Next, you check your freezer and find some frozen peas, corn, and a few pieces of goat meat marinated with ginger-garlic paste!
Now notice, how your mood changes, you start feeling proud of yourself because you do meal prep regularly!
Enjoy that self-praise moment and tell yourself, “You are a genius“! That’s another topic that this time you felt too lazy to do! LOL
Vegetable Rajma Keema Curry
Now, time to prepare dinner as quickly as you can and enjoy some screen time! This is how I cooked the dish.
I had stopped using the microwave. I kept the box of marinated mutton in the boiling water to thaw the meat as much as possible.
Then, I placed my Dutch oven on the stovetop over high heat for a minute. You can use your Kadhai if you have one, I don’t have a Kadhai) It gives me the time to think about all the spices I will add to flavour the oil.
I decided to cook the dish in mustard oil and poured mustard oil into the cooking pot. It takes a minute or so to reach the smoky point.
Meanwhile, I chopped an onion. Arrange all the whole spices such as Bay leaf, cinnamon bark, cloves, cumin seeds, black pepper and fennel seeds to flavour the oil.
Now that the oil is hot adding the whole spices is time. After a few seconds, the spices in the oil will start releasing aroma. Add chopped onion, tomato cube(tomato puree I always have in my freezer), garlic cloves) and ginger garlic paste. Once the raw smell was removed, I added ground spices.
Coriander powder, red chilli powder, turmeric powder, salt to taste, and a little bit of sugar, added all of them in the oil and poured some hot water.
I covered with a lid and continue cooking the Masala over medium-low heat.
By this time, the meat was thawed enough to put in the food processor. So I did and minced the meat. Meanwhile, my Masala was ready, so I added the minced meat to the Masala and cooked.
By this time my cooking Mojo was on, so decided to add some diced carrot, frozen peas and frozen corn too along with Keema.
Then I added boiled Rajma, I tossed all the ingredients, and inside of my dutch oven was looking fabulous!
I added boiling water for gravy, sprinkled Garam Masala. Covered the cooking pot with a lid and let it simmer for a few minutes.
Vegetable Rajma Keema Curry in Kadai
Here is the picture of the final dish when I finished. Though the image doesn’t look appealing, I can vouch that it was absolutely delicious. Not only for dinner but I was ready for next day’s lunch!
For side, I served it with some leftover cooked rice.
The dinner ended with a glass of wine and an episode of Bomkesh series on Hoi Choi.
Vegetable Rajma Keema Curry
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