Rajma

Name: Rajma
Cuisine: Indian
Ingredients: 1 cup Kidney beans soaked overnight; to taste Salt; 4 tablespoons Oil; 2 tablespoons Onion finely chopped 2 medium garlic ginger paste; 2 tablespoons Corriender powder; 1 teaspoon Cumin powder; 1 teaspoon Red chilli powder; 1 cup Tomato puree; 1 and half tea spoons Garam masala powder; 1 tablespoon Fresh coriander leaves chopped

Abhilasha Gupta @cook_9152188

Bhusawal

Rajma

Abhilasha Gupta @cook_9152188

Saved

Ingredients

1 cupKidney beans soaked overnight
to tasteSalt
4 tablespoonsOil
2 tablespoonsOnion finely chopped 2 medium garlic ginger paste
2 tablespoonsCorriender powder
1 teaspoonCumin powder
1 teaspoonRed chilli powder
1 cupTomato puree
1 and half tea spoonsGaram masala powder
1 tablespoonFresh coriander leaves chopped

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Steps

1

Drain kidney beans and wash in fresh water and put into a pressure cooker. Add 5 cups of water and salt and cook under pressure till 4-5 whistles are given out.
2

Drain and reserve the cooking liquor. Heat oil in a non-stick pan. Add onions and sauté till light brown. Add ginger-garlic paste and sauté for 2 minutes. Add coriander powder, cumin powder and red chilli powder and mix well. Add tomato puree and mix again. Sauté for 3-4 minutes.
3

Add kidney beans and mix well. Add 1 cup cooking liquor and salt and stir to mix. Mash the beans a bit and stir again. Add garam masala powder and mix and cook for 5-7 minutes.
4

Garnish with coriander leaves and serve with rice or chapati.