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Vegetable Rajma Keema Curry

Fridge clean-out meal turned to double duty meals

by Shyamali Sinha

Happiness is when your fridge clean-out meal turned to Double duty Meals. Vegetable Rajma Keema Curry – an incredibly tasty way to cook a meal with limited resources and minimal effort.

On a cold winter rainy day, when a city 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 checked your freezer, and you found some frozen peas, corn and a few pieces of goat meat marinated with the 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 that “You are genius“!  That’s another topic that this time you felt lazy to do it! LOL

Vegetable Rajma Keema Curry
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 placed my Dutch oven on the stovetop over high heat for a minute. You can use your Kadhai if you have, I don’t have Kadhai) Utiles the time to think what are the whole spices I am going to add to flavour the oil.
  • I decided to cook the dish in mustard oil, so I poured mustard oil in the cooking pot. It takes a minute or so to reach the smoky point.
  • Meanwhile, I  chopped an onion. Arranged all the whole spices such as Bay leaf, cinnamon bark, cloves, cumin seeds, black pepper and fennel seeds to flavour the oil. 
  • Now oil is hot, time to add the whole spices. After a few seconds, the spices in the oil will start releasing aroma. It is the time to add chopped onion, tomato cube( basically tomato puree that I always have in my freezer along with garlic cloves) and ginger garlic paste. Once the raw smell 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 thaw 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 in the Masala and cook. 
  • 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
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 in plate
Vegetable Rajma Keema Curry

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