Rajma- Indian Kidney Bean Curry

Ingredients

• Kidney Beans- 3 cups (serves 4- 5)
• Oil- 1/3 cup
• Water enough to cover the beans for Pressure Cook- 4- 5 cups
• Haldi (Turmeric) for colour
• Namak (Salt) to taste
• 4 Medium sized Onion- Paste
• 50gms Ginger- Paste
• 50gms Garlic- Paste
• 6 Medium sized Tomato- Finely chopped
• ½ cup Coriander Leaves chopped
• Garam Masala- 4 pinches each of

1. Big Elaichi (cardamom)
2. Small Elaichi (green cardamom)
3. Cloves (Laung)
4. Javitri
5. Kali Mirch- (Black Pepper)
6. Dalchini (Cinnamon)
7. 2 Tejpatta (Big Bay) Leaves

1 big spoonful of Rajma Masala

Pre- Prep

• Soak the Kidney Beans Over- night or in hot water for 4 hrs.
• For Best Results, slightly roast the whole (Garam) masala & then grind them in pestle mortar.

Cooking

• Heat the Oil in Cooker (4 or 5 ltrs cap)
• Fry the Onion & Ginger Paste for 2 mins.
• Add the Garlic Paste & wait for 3 mins before adding the tomatoes.
• Once the tomatoes are well done i.e., mashed & puddled, add the Spices & cook for ½ minute
• Add Beans, & enough water to immerse the beans ½ inches deep.
• Pressure Cook it for 20- 25 min on Medium Flame.
• Add chopped coriander before serving.