1.5 to 2 cups rajma stock (the water which was used to cook the beans) or fresh water
3.5 to 4 cups water for pressure cooking3.5 to 4 cups water for pressure cooking
enough water for soaking rajmaenough water for soaking rajma.
3 to 4 garlic cloves
1 inch ginger1 inch ginger
1 to 2 green chillies
1 tablespoon oil
½ teaspoon cumin seeds
¾ to 1 cup finely chopped onions or 150 grams onions
1 cup finely chopped tomatoes or 250 grams tomatoes
1 teaspoon coriander powder (ground coriander)
¼ to ½ teaspoon red chili powder
¼ teaspoon turmeric powder
1 pinch (hing)
¼ to ½ teaspoon garam masala powder
salt as required
1 teaspoon crushed kasuri methi (dried fenugreek leaves)
1 to 2 tablespoons chopped coriander leaves – for garnish, optional
Rinse and soak the rajma (kidney beans) in enough water overnight or for 8 to 9 hours.
Next day, discard the water and rinse the beans again in fresh water for a couple of times.
Drain all the water.
In a pressure cooker, take the soaked rajma and water.
Pressure cook on a medium to high flame for 15 to 20 minutes.
When the pressure settles down on its own, open the lid.
Check if the rajma beans are cooked or not by taking a bite or pressing a few beans.
If the beans are cooked well set aside or drain the beans. Reserve the stock (water) in which the beans were cooked.
Heat oil, Add cumin first and let them crackle & get browned.
Then add onions and sauté them till they caramelized or golden browned on a medium-low to medium heat.
Lower the heat and add the crushed ginger-garlic-chili paste. Stir and sauté for 5 to 10 seconds on a low flame until the raw aroma of the ginger and garlic goes away.
Add the tomatoes. Sauté for 2 to 3 minutes on medium-low to medium heat until the tomatoes become soft.
Add all the spice powders one by one – turmeric powder, red chili powder, coriander powder, (hing) and garam masala powder.
On a medium-low heat or medium heat stirring often sauté the whole masala mixture until the fat starts leaving the sides of the masala base.
Using a slotted spoon or a strainer remove the beans and add them to the masala.
You can also strain the cooked rajma first and set it aside as mentioned above. Set the stock also aside.
Stir and sauté for a minute.
Take 1.5 to 2 cups from the stock and add to the rajma.
Add salt and stir the whole curry mixture.
On a low heat to medium-low heat simmer without a lid for 10 to 12 minutes or more time until the curry thickens slightly. It should not be watery.
Mash a few rajma beans with the spoon. This helps to thicken the curry.
When the rajma masala has thickened and comes to the right consistency which is neither too thick nor thin, then add the kasuri methi.
Stir & simmer for 30 seconds to 1 minute. Switch off the heat.
Serve rajma masala with steamed basmati rice, jeera rice or naan or roti or paratha. You can garnish with some coriander leaves when serving.