Name: Rajma Curry
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cups Kidney beans (Rajma); 1 no Onion (finely chopped, large); 2 nos Tomato (medium); Ginger (garlic paste - 1 tsp); 1 tsp Garam masala powder; 1½ tsp Chilly powder; 1 tsp Coriander powder; ¼ tsp Turmeric powder; 1½ tsp Kasuri methi; 1 tbsp Oil; Salt (As reqd)

Rajma Curry

Rajma Curry

Kidney beans (Rajma) curry

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Prep Time 15

Total Time 15

Cuisine North Indian

Servings people

Ingredients

2 cups Kidney beans Rajma
1 no Onion finely chopped, large
2 nos Tomato medium
Ginger garlic paste - 1 tsp
1 tsp Garam masala powder
1½ tsp Chilly powder
1 tsp Coriander powder
¼ tsp Turmeric powder
1½ tsp Kasuri methi
1 tbsp Oil
Salt As reqd

Instructions

Soak the kidney beans overnight. Drain them well and rinse in cold water before using.
Place it in the cooker with salt, turmeric powder and enough water to cook for about 10- 12 minutes on medium flame.
Heat oil in a pan.
Add cumin seeds and chopped onion. Saute till it turns translucent.
Add ginger-garlic paste and saute for few seconds.
Add chilli powder, garam masala powder and some salt.
Add chopped tomatoes and mix well with all the ingredients.
Add a little cooked beans water/stock. Mix well.
Cover with a lid and cook for 2 minutes.
Add kasuri methi powder.
Add cooked kidney beans from the cooker and mix nicely with the other ingredients. Cook for 1 - 2 minutes.
Smash a few kidney beans with a ladle to thicken the gravy.
Transfer the contents to a bowl and serve.
Garnish with fresh coriander leaves.