Rajma

Ingredient

• 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

Method

• 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.