This is a curry which I prepared in pressure cooked using minimum oil. You will love this aromatic, spicy Red Kidney Beans curry with some steamed rice. So, sharing the recipe for Rajma masala and hope you all enjoy it making too..
- 1 cup Rajma / Red Kidney Beans
- 3 ripe tomatoes finely chopped
- 1 onion finely chopped
- 1 tbsp Grated ginger - 1 tbsp
- 6 Garlic Finely chopped
- 1/2 tsp Carom seeds
- 1/2 tsp Cumin seeds
- 1/4 tsp Turmeric Powder - 1/4 tsp
- 1 tsp Garam masala
- 1 tsp Red chili powder
- Cooking oil - 2 tbsp
- Salt to taste
- Coriander leaves for garnishing
Soak rajma in water overnight. Add Rajma with 2 cups of water and turmeric powder in a pressure cooker and pressure cook till kidney beans are soft and easily mash between fingers. Remove it from the cooker and keep it aside.
Heat a sauce pan and add oil to it. When the oil is warm add cumin seeds, carom seeds and let it crackle.
Add onion and saute till translucent. Now add ginger and garlic and saute.
Add chopped tomatoes to it. Saute for few minutes till the tomatoes are nicely cooked and mushy.
Add garam masala, red chili powder, turmeric powder and mix well.
Now add cooked Rajma and salt and mix well. If you feel the gravy is too dry, add little more water. Close the pan and let it cook for few minutes.
Now transfer it into a bowl and garnish it with coriander leaves and serve it hot with rice or flat bread.