Rajma recipe

Name: Rajma recipe
Total time: 3600 s
Yield: 2 people
Cuisine: Indian
Ingredients: 1 cup Rajma; 4 cup water; 4 tablespoon oil; 1 tablespoon cumin; 2 bay leaves; 4 cloves; 2 tablespoon turmeric; 1 tablespoon Red chilli powder; 1 tablespoon Ginger garlic paste; as per taste Salt; 2 tablespoon Kashmiri red chilli powder; 1 tablespoon Chicken masala; as required Some kasuri methi; 2 tablespoon ghee

Dipa Aggarwal @Dipaaggarwal

#BCPT

Dipa Aggarwal @Dipaaggarwal

Saved

Ingredients

1 hr

2 people

1 cupRajma
4 cupwater
4 tablespoonoil
1 tablespooncumin
2bay leaves
4cloves
2 tablespoonturmeric
1 tablespoonRed chilli powder
1 tablespoonGinger garlic paste
as per taste Salt
2 tablespoonKashmiri red chilli powder
1 tablespoonChicken masala
as required Some kasuri methi
2 tablespoonghee

Saved

Steps

1 hr

1

Soak kidney beans overnight in 4 cups water. In the morning, drain the water in which the beans were soaked and then transfer them to a pressure cooker.
2

Add 3.5 cups water, 1 teaspoon salt and pressure cook on high heat for 2 whistle, then lower the heat to medium and cook for 15 minutes. Let the pressure release naturally. If using an Instant Pot, pressure cook for around 45 minutes at high pressure with natural pressure release
3

Beans should be completely soft when done. Set aside
4

To a pan, add 2 tablespoons oil on medium heat. Once hot, add the cumin seeds and let them sizzle
5

Then add the grated onions and mix
6

Cook the onions for around 7 to 8 minutes, stirring often until very light golden in color and there should be no raw smell. Compared to chopped onions (if using chopped, cook for 3-4 minutes only) the grated ones needs to be cooked for a longer time to get rid of the raw smell. Don’t rush the step else curry will have raw onion taste
7

Then add ginger-garlic paste and green chili and cook for 1 minute.
8

Add the pureed tomatoes and mix. Cook for 5 minutes.
9

Then add the spices- coriander, turmeric, kashmiri red chili, garam masala and salt.
10

Mix and cook on medium-low heat for around 10 mins until oil oozes out of masala. In total we cooked the tomatoes for around 15 minutes before adding the beans (important step, don’t rush it).
11

Add the boiled beans along with all the water in which they were boiled. I added additional 1 cup water here. Stir well and set heat to low-medium.
12

Let the curry simmer for 20 to 30 minutes. In between use a potato masher to mash some of the beans. This makes the curry creamier and thickens it.
13

Then after it has simmered for 20 to 30 minutes, add kasuri methi. If you want you can also add bit of cream (optional, I did not add).
14

I also added another 1/2 cup water here as it became quite thick while simmering. You can adjust consistency to preference.
15

Finally add a tablespoon of ghee and mix. Turn off the heat. Serve rajma with rice and enjoy!
You can checkout my pulao recipe here
https://cookpad.wasmer.app/in/recipes/15072610-pulao-recipe?invite_token=JrwJDHyFGGgJsSnHKFmHs52J&shared_at=1622278779