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.
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About Olivia

Corporate worker, textile designer, writer.
This entry was posted in My Kitchen Preparations and tagged , , , , , , . Bookmark the permalink.

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