Rajma
Rajma. Indian style kidney beans that are cooked with a delicious masala. It pairs best with steamed rice, and is a popular dish in the North Indian cuisine.
Ingredients
- 2 cups Rajma beans (I like to use the Chitkabra rajma variety)
- 2 Medium red onions
- 4 Large red tomatoes
- 2 Garlic cloves
- 1 Small piece of ginger
- 2 Green chilies
- 1 tbsp Kashmiri Red Chili powder
- 2 tbsp Coriander powder
- ¼ tsp Turmeric powder
- 1 tsp Garam Masala powder
- Salt (to taste)
- ½ cup Chopped coriander leaves
- 2+1 tbsp Ghee (or you may use an oil of your choice)
Instructions
- Take 2 cups of rajma. Wash and soak them overnight.
- Next morning, discard the water used for soaking and pressure cook with fresh water, about 4-5 cups and 1 teaspoon salt. Cook until they are soft and well cooked.
- Separately, while the rajma cooks, coarsely grind (do not make a puree) 2 medium red onions, 4-5 red tomatoes, 1-2 green chilies, 2 garlic cloves and some ginger.
- Once the steam has naturally released from the pressure cooker, remove the cooked rajma along with the stock in another bowl.
- Heat the same pressure cooker and add 2 tablespoon oil/ ghee. Add cumin seeds and let them splutter.
- Add the wet masala. Mix well and begin to sauté the masala. Add 2 tbsp coriander powder, 1 tbsp Kashmiri Red Chili powder, ¼ tsp haldi, 1 tsp Garam Masala and keep sautéing on medium flame until the masala is well cooked. Once the fat starts to leave the sides and the color is a nice dark red, add the cooked rajma along with the stock. Check if you need more water and add more salt if required.
- At this stage, feel free to add half a teaspoon more of Garam Masala.
- Pressure cook for 1 more whistle. This will help to bring the masala and flavors together.
- When the steam releases, add coriander leaves and half to one tablespoon of ghee. Serve hot with steamed white rice, some papad and chutney.