Rajma is one of our favorite dish we cook once in a while. It is something my MIL would cook once every few weekends and my husband has grown fond eating it and I have come to appreciate it as well. Therefore I turn it over to my husband to pen this recipe.
Ingredients (Serving size = 6 people)
- 3 cups red kidney beans also called rajma in hindi soaked overnight
- 1 tsp cumin seeds.
- 2 tsp MDH Garam Masala
- 2 medium sized onions finely chopped
- 3 medium sized tomatoes medium chopped
- 2 inch ginger strip
- 3-4 garlic cloves
- 1 tsp red chilli powder
- cilantro to garnish
- 1 tbsp butter
Method
- Soak the red kidney beans overnight for atleast 8 hours.
- Pressure cook the kidney beans so that they are cracked but not mashed up. Preserve some of this dark brown water from the cooked kindey beans which we will use later.
- In a large vessel, heat about 2 tbsp of cooking oil. When the oil is warm, sprinkle some cumin seeds so that they crackle.
- Add your finely chopped onion and let the onions cook until the sweet flavor disappears.
- Add 2 tsp of garam masala to the onions and stir for about a minute.
- Make ginger garlic paste ( 2 inch strip ginger and 4 cloves of garlic) and add to the mix
- Pour some of the red kidney beans water cooked in the pressure cooker into the vessel. This prevents your masala from burning as well as at the same time allows your curry to get the flavor of the rajma masala.
- Add your medium chopped tomatoes and add more red kidney bean water if required.
- Put the lid on the vessel and allow the curry to cook on medium flame for atleast 15-20 minutes until the tomatoes are soft and loose their chunkiness.
- Add your cooked kindney beans and you may add some more of the red kidney bean water for gravy.
- Add 1 tsp of red chilli powder
- Add 1 tbsp of butter for buttery flavor.
- Add salt to taste and let the rajma curry cook on low heat for 20 minutes. This will allow your rajma to soak in the gravy flavor.
- Garnish with some cilantro and you can serve rajma with rice or indian bread.
