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| Prep Time | 1 hours |
| Servings |
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Ingredients
- rajma/red kidney beans - 1 cup
- onion finely chopped - 1 large
- tomatoes finely chopped - 2 large
- Garlic Ginger Paste - 1 tbsp
- coriander/dhania powder - 1 tsp
- Red chili powder - ½ tsp
- turmeric/haldi powder - ½ tsp
- asafetida/hing(a pinch, optional) -
- Garam masala powder - ½ tsp
- whole jeera/cumin seeds - ½ tsp
- amchur/mango powder - ½ tsp
- Oil - 2 tbsp
- Ghee - 2 tbsp
- Cream - 2-3 tbsp
- Rajma stock (the water which is used to cook the rajma) -
- Salt -
Ingredients
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Instructions
- Rinse and soak the rajma/kidney beans in enough water overnight.
- Boil the rajma with 3- 4 cups water on a medium to high flame for 15-20 minutes. 15-18 whistles.
- After the rajma is boiled, mash some of it with a masher and leave the remaining rajma whole. Reserve the rajma stock.
- Puree the tomatoes and green chilies and keep aside.
- Heat oil and ghee in a pan. Add whole jeera/cumin seeds and let them crackle.
- Add onions and sauté till they turn golden brown in color.
- Add the tomato and green chili puree and all the spice powders-turmeric powder, red chili powder, coriander powder, asafetida/hing and garam masala powder and salt
- Cover the pan and cook on a low flame till the oil separates from the masala.
- Add the boiled rajma along with the stock. Cover the pan and cook on a low flame for 15-20 minutes.
- Add plain water as required to obtain the desired consistency.
- Add ½ tsp amchur/mango powder and half the cream and stir well.
- Garnish with chopped coriander leaves and fresh cream. Serve with steamed rice.
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