Ingredients:
- 1 cup rajma (red kidney beans)
- 3 cups water (for soaking)
- 2 tablespoons ghee (clarified butter) or oil
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 1-inch piece of ginger, grated
- 4 cloves garlic, minced
- 1-2 finely chopped green chilies
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons fresh coriander leaves, chopped
Method:
- Wash the dried rajma thoroughly and soak them in 3 cups of water for about 8 hours or overnight.
- After soaking, drain the water and transfer the rajma to a pressure cooker. Add fresh water, ensuring it covers the rajma by about an inch.
- Pressure cook for 4-5 whistles or until the rajma is soft and easily mash able.
- In an other pan, heat ghee or oil over medium heat. Add cumin seeds.
- Add the finely chopped onions and fry until they turn golden brown.
- Stir in the grated ginger, garlic, and chopped green chilies. fry for a couple of minutes.
- Add the all powder masala. fry for a minute or two.
- Add the chopped tomatoes and cook until they turn soft and the oil begins to separate.
- Once the rajma is cooked, mash a small portion of them to create a thick base for the curry.
- Transfer the mashed rajma to the pan with the onion-tomato mixture.
- Add garam masala and salt. Mix well and simmer for 10-15 minutes, allowing the flavors to meld.
- Garnish with fresh coriander leaves.
- Serve it hot.
Enjoy your homemade Rajma, a classic North Indian comfort food that’s hearty, flavorful, and nutritious!