Rajma curry aka Kidney beans curry
Rajma curry aka Kidney beans curry recipeServes - 4Preparation time - 25 minutes
Kidney beans – ¼ kg, soaked overnightOnions – 2, medium sizeGarlic – 3 beadsGinger – 1-inch pieceOil – 1 teaspoonGhee – 1 teaspoonTomatoes – 2, medium size, finely chopped (optional)Salt – ½ teaspoon or adjusted to tasteRed chilli powder – 2 teaspoon (Kashmiri chilli powder preferred)Garam masala – 1/2 teaspoonCoriander powder – ½ teaspoonCummin powder – ½ teaspoonCoriander 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.