Jammu Rajma Masala (Red Kidney Beans)

Name: Jammu Rajma Masala (Red Kidney Beans)
Cuisine: Indian
Ingredients: 1-1/4 Cups Rajma, soaked overnight in an adequate water; 5 Cups Water, of that ½ cup to be added towards end; 2 Tablespoons Cooking oil; 3 Green Cardamom pods; 3 Bay leaves; 2 Cinnamon stick; 1/4 Teaspoon Turmeric powder; 4 Amla cut into pcs; 1 Javitri; 2 Star; 3 Black Cardamom; 2 Onions, Chopped and grinded to form a paste; 4 Tomatoes, Chopped and made into a puree; 1-1/2 Tablespoons Ginger-garlic paste; 1/2 Teaspoon Cumin powder; 1/2 Teaspoon coriander powder; 1/4 Teaspoon Red Chilli powder, (Please add more if want spicy); 2 Teaspoons Rajma Masala powder; As per taste Salt,; 1 Teaspoon Kasuri Methi, crushed [Dried Fenugreek leaves]; 2 Tablespoons Coriander leaves (fresh), chopped; 1/4 Teaspoon Garam Masala powder; 1 Tablespoon Butter

Sanju @COOK_2608S

Mumbai, Maharashtra, India

School days I always waited for Sunday not just because of holiday but it was a day when mom used to cook Rajma and I never complained on same being repeated week after week, and now thanks to cook pad I tried out just how I saw my mother cooking it but as we say Mom will be always a mom and no one can take her place , so my this recipe is basically an emotional tribute to her, I am sure she is showering her blessings from her abode at heaven to me and also to cook pad .

Sanju @COOK_2608S

Mumbai, Maharashtra, India

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Ingredients

1-1/4 CupsRajma, soaked overnight in an adequate water
5 CupsWater, of that ½ cup to be added towards end
2 TablespoonsCooking oil
3Green Cardamom pods
3Bay leaves
2Cinnamon stick
1/4 TeaspoonTurmeric powder
4Amla cut into pcs
1Javitri
2Star
3Black Cardamom
2Onions, Chopped and grinded to form a paste
4Tomatoes, Chopped and made into a puree
1-1/2 TablespoonsGinger-garlic paste
1/2 TeaspoonCumin powder
1/2 Teaspooncoriander powder
1/4 TeaspoonRed Chilli powder, (Please add more if want spicy)
2 TeaspoonsRajma Masala powder
As per taste Salt,
To Garnish
1 TeaspoonKasuri Methi, crushed [Dried Fenugreek leaves]
2 TablespoonsCoriander leaves (fresh), chopped
1/4 TeaspoonGaram Masala powder
1 TablespoonButter

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Steps

1

Take a bowl, Soak 1.¼ cups of Rajma (Kidney beans) in adequate water preferably overnight and morning we find them quite well swollen.
2

In a bowl add the rajma, 4 ½ cups water and mix with turmeric, salt and cut pcs of Amla [to add taste of gravy]. Stir and cook on high flame for 10 mins, then set the gas to medium and cook for another 15 mins.
3

While rajma are boiled, let's arrange all ingredients for faster and easier preparation later.
4

Now grind onions and tomatoes separately to form paste and puree respectively.
5

Rajma is done and can be checked when it is easily pressed between our fingers, Mash few Rajma beans so that also help later for gravy to be thicker at later stage.
6

2 Tablespoons of oil to be heated in a pan on medium flame and once the oil is hot we can add dry raw Indian masala viz. bay leaves, javetri, star, green cardamom, cinnamon stick and black cardamom. Mix and saute together for a minute or so.
7

Add onions paste and cook for 3 mins till they turn pink and translucent.
8

Include Ginger-garlic paste, cook the same for 4 mins till it's raw smell goes away.
9

Once our ginger-garlic is done, we can now add the fresh tomato puree and mix it well and cover the pan with steel plate and let it cook for 10 mins on medium flame and stir once or twice in between so that it doesn't stick with surface.
10

Post 10 mins, the tomatoes are done with no raw smell.
Now we add dry powdered spices namely cumin powder, rajma masala coriander powder and red chilli powder including the salt and mix.
11

Cook all the spices for 2 mins and then include cooked rajma and same curry we used to boil Rajma and mix it well with additional ½ cup boiling water.
12

Cover the pan again and cook the rajma curry for 20 mins on medium to low heat.
13

After 20 mins, curry will thicken, we can adjust the consistency of gravy to preference of dry or bit extra gravy. Heat and add 1 tablespoon of butter and saute for 2 mins till they turn light brown in colour, lastly add chopped fresh coriander leaves, kasuri methi (dried fenugreek leaves), garam masala and mix it nicely.
14

Serve hot with butter rice :)