Rajma Curry / Kidney Beans Curry
Ingredients
rajma/kidney beans, 2 cups
onion, 1 big
tomato, 3 big
green chilli, 3-4
coriander leaves, 10-15 stems
ginger paste, 1 tsp
garlic paste,1 tsp
butter, 2 tsp
cumin seeds, 1 tsp
red chilli, 2
cloves, 2
bay leaves, 2
cinnamon stick, 1/2 inch or cinnamon powder, 1/4 tsp
cardamom powder, 1 tsp
amchur powder, 1 tsp
red chilli powder, 1/2 tsp
coriander-cumin powder, 1 tsp
methi powder, 1/4 tsp
turmeric powder, 1 tsp
salt,as required
garam masala, 1/4 tsp
Preparation
1. Soak rajma overnight or for 4 – 5 hours.
2. Take rajma into a pressure cooker. Add salt and cook until 2 whistles. After rajma is cooked, drain the water. You can save the water for gravy preparation.
3. Cut onions, tomatoes, green chilli and coriander leaves into fine pieces and keep aside
4. Heat 2 tbsp of oil in a cooking pan. Add cumin seeds. When they start spluttering, add ginger and garlic paste and fry for about 10 seconds.
5. Add bay leaves, cinnamon sticks, cloves, red chilli and fry for about 10 seconds.
6. Add onion, green chilli pieces, salt, turmeric powder and fry until onions turn slightly brown.
7. Then add tomato pieces, chilli powder, coriander-cumin powder, amchur powder, methi powder. Cover and cook for 10 minutes.
8. Turn stove to low heat and mash the gravy using a masher.
9. Now add rajma, 1 cup of the saved rajma water. Cover and cook for 20 minutes
10. Add butter and mix well. Taste for salt and add more if required and turn off the gas.
Garnish with coriander leaves. Serve hot with chapati or jeera rice.
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