Kidney beans (Rajma) curry
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| Prep Time | 15 minutes |
| Servings |
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Ingredients
- Kidney beans(Rajma) - 2 cups
- Onion(finely chopped, large) - 1 no
- Tomato(medium) - 2 nos
- Ginger(garlic paste - 1 tsp) -
- Garam masala powder - 1 tsp
- Chilly powder - 1½ tsp
- Coriander powder - 1 tsp
- Turmeric powder - ¼ tsp
- Kasuri methi - 1½ tsp
- Oil - 1 tbsp
- Salt(As reqd) -
Ingredients
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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 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.
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