Rajma / Red Kidney Bean Curry

 

Ingredients (Serves  5 – 6)

1. Rajma – 1.5 cup, dried
2. Onion – 1 medium, finely chopped
3. Tomato – 2 medium, (Chop them roughly and grind in a mixer)
4. Ginger – 1.5 inch, finely chopped
5. Garlic – 4-5 cloves, finely chopped
6. Green chilly – 1, slit
7. Turmeric powder – 1/4 tsp
8. Chilly powder – 1 tsp
9. Coriander powder – 2 tsp
10. Garam masala powder – 1/2 tsp
11. Cumin seeds – 1/4 tsp
12. Kasoori methi/dried fenugreek leaves – 1/2 tsp
13. Oil – 1.5 tbsp
14. Butter – 2 tsp
15. Fresh cream / milk/half and half – 2 tbsp (I didn’t add it. You can add it for an extra taste.)
16. Cilantro – To garnish

Method

1. Wash and soak the rajma in enough water for at least 8 hrs. Pressure cook with enough water and little salt, for 1 whistle or until soft.

2. Heat 1.5 tbsp oil in a deep pan and splutter cumins. Add chopped onions, finely chopped ginger-garlic, little salt and saute until lightly browned. Add turmeric powder, chilly powder, coriander powder and garam masala powder. Saute until oil separates. Now add the pureed tomato. Cook for a few minutes until oil starts separating. Now add the cooked rajma along with the water in which it was cooked. Bring it to a boil. Taste-check for salt. Adjust the gravy according to your required consistency. Cook covered for 15 – 20 minutes at low heat until it reaches a thick, creamy consistency. Sprinkle kasoori methi, add 2 – 3 tsp butter and 2 tbsp fresh cream. Mix well and cover with a lid for at least 20 minutes to lock the flavors. Garnish with cilantro and serve with rice / chapatis.