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Preparation Time : 480
Cook Time : 30
Total Time : 510
1 cup kashmiri rajma (red kidney beans),soaked overnight in enough water
2.5 cups water for pressure cooking
1 green chilli chopped
1 tablespoon chopped garlic
1 tablespoon chopped ginger
3 medium tomatoes, pureed
1 large onion, chopped
1/2 teaspoon turmeric powder
1 tablespoon everest rajma masala
1/2 teaspoon red chilli powder
1 teaspoon garam masala powder
1/2 teaspoon dry mango powder
1 teaspoon cumin seeds
2 teaspoon ghee or oil
1/2 teaspoon salt or as required
2 bay leaves
1 big black cardamom
Rinse the rajma beans for a couple of times in running water.
Soak the rajma beans in enough water overnight or for 8 hours.
The next day drain the water.
Rinse the rajma beans again in fresh clean water.
Now pressure cook them with one and a half glass of water, salt and turmeric powder for half an hour.
First two whistles on high flame and then lower the flame.
When pressure releases ,pour the boiled
Rajma in another vessel.
In a pressure cooker heat the ghee and add cumin seeds, black cardamom and bay leaves and saute for a minute.
Now add chopped onion, sauté for 2 minutes, add ginger-garlic and green chilies, sauté again.
Now add the tomato puree and sauté for 5 minutes on medium flame.
Add red chilli powder and adjust the salt if required
Add boiled rajma and pour a cup of water. stir very well.
Cover tightly with a lid and pressure cook for 2 to 3 whistles on a high flame.
Once the pressure settles down on its own, open the lid and check the beans. they should melt in the mouth without giving you any bite or resistance while eating.
If the beans are still not cooked completely, then add about 1/2 cup more of water and pressure cook again for 2 whistles.
Check the consistency.
Add, rajma masala, dry mango powder (optional) and garam masala powder.
Stir well and simmer the curry for about 5 minutes
Garnish with coriander leaves.
Do the plating as per your choice and
serve rajma masala Curry with some steamed rice or chapatis.
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