It’s the most lovable curry at every Indian household we usually have it with steamed rice.Everyone whether a kid or grown up just go gaga over Rajma.
Ingredients:
1 bowl red kidney beans soaked overnight/ at least 4-5 hours.
1 medium onion chopped
2 medium tomatoes (roma) chopped
2 green chillies- finely chopped
2-3 cloves garlic minced
1 tsp garlic grated
coriander leaves finely chopped
salt – 4tsp
Red chilli powder-2 tsp
Amchoor/ mango powder – 2 tsp
Dry coriander powder- 2 tsp
Cumin seeds- 2 tsp
Asafoetida- 1 tsp
Black cardamom- 1-2 pcs
Dry bay leaf – 1-2 leaves
Dry red chilli – 1-2
Garam Masala- 2 tsp
Turmeric powder- 2 tsp
olive oil- 2-3 tbsp
Water- 2-3 cups for pressure cooking.
Method:
In a pressure cooker add the overnight soaked kidney beans, 3 cups water and a pinch of salt, now pressure cook it on a medium temp until 3 whistles.
In a separate stove take a wok/skillet add the oil and let it arm up now add the cumin seeds,asafoetida, black cardamom, red dry chilli, bay leaves leave it until it start crackling, now add green chilli, garlic and ginger and stir for a minute. Add onions and fry until golden brown then add tomatoes to it, once the tomatoes are soft enough add all the spices ( salt, turmeric, Coriander powder, red chilli powder) let it roast nicely for 5 mins.
Now add the boiled pressure cooked kidney beans along with the water, bring it to a boil at simmer. Now add the garam masala and amchur powder bring it another boil at simmer and take it off the stove. garnish with coriander leaves and serve hot with steamed rice.
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