Rajma curry aka Kidney beans curry

Rajma curry aka Kidney beans curry recipe
Serves - 4
Preparation time - 25 minutes

Ingredients:

Kidney beans – ¼ kg, soaked overnight
Onions – 2, medium size
Garlic – 3 beads
Ginger – 1-inch piece
Oil – 1 teaspoon
Ghee – 1 teaspoon
Tomatoes – 2, medium size, finely chopped (optional)
Salt – ½ teaspoon or adjusted to taste
Red chilli powder – 2 teaspoon (Kashmiri chilli powder preferred)
Garam masala – 1/2 teaspoon
Coriander powder – ½ teaspoon
Cummin powder – ½ teaspoon
Coriander leaves – for garnishing

Method: Grind the onions, ginger, and garlic to a fine paste. Heat oil and ghee mix in a flat-bottomed vessel and fry the onion paste till golden brown. Add the tomatoes and saute till the oil separates. Add the red chilli, garam masala, coriander, cummin powders, and salt. Fry for a minute. Add drained rajma beans and 4 cupfuls of water. Stir well and bring it to a boil. Cover and simmer over low heat for approximately 25 minutes or till beans are tender and the curry thickens. Garnish with chopped coriander leaves and serve hot with boiled rice. Enjoy!

If you are using a pressure cooker, bring it to full cooking pressure on hight heat and then subsimmer and cook over low heat for 20 minutes. Remove from the heat and allow it to cool naturally.

Traditional Indian Home Cooking Recipe: Rajma Curry