Rajma

Ingredients (Serves – 4)

• Rajma (Kidney Beans) – 1 Cup
• Water – 4 Cups          
• Salt – 2 Tsp                                                                                                     
• Oil – 3 Tbsp
• Bay Leaf – 1
• Cumin Seeds – 1 Tsp
• Onion – 2 Medium, Finely Chopped
• Ginger Garlic Paste – 1 Tbsp
• Tomatoes – 3 Medium, Pureed
• Green Chilli – 2, Slit
• Turmeric Powder – 1/2 Tsp
• Red Chilli Powder – 1 Tsp
• Coriander Powder – 2 Tsp
• Garam Masala – 1 Tsp
• Black Pepper powder – ½ Tsp
• Kasuri Methi – 1 Tsp
• Fresh Coriander Leaves – 2 Tbsp, Chopped

Method

• Wash And Soak The Rajma Overnight In Enough Water.
• Drain The Water And Pressure Cook The Rajma With Fresh Water And Salt For 5-6 Whistles Or Until Soft And Tender.
• Heat Oil In A Heavy Pan And Add Bay Leaf And Cumin Seeds. Let Them Splutter.
• Add Chopped Onion And Sauté Until Golden Brown.
• Mix In Ginger Garlic Paste And Cook Until The Raw Aroma Disappears.
• Add Tomato Puree And Green Chilli. Cook Until The Oil Separates From The Masala.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder, And Garam Masala. Mix Well And Cook For 2-3 Minutes.
• Add The Cooked Rajma Along With Some Cooking Water. Stir Well And Simmer On Low Heat For 15-20 Minutes Until Thick And Flavorful.
• Crush Kasuri Methi Between Your Palms And Add It To The Curry.
• Garnish With Fresh Coriander Leaves And Serve Hot With Steamed Rice Or Jeera Rice.

Prep Time – 15 mins.                  Cook Time – 45 mins.                     Total Time – 60 mins.