Rajma Masala Curry

Rajma Masala Curry

Cooking Time

Preparation Time : 480

Cook Time : 30

Total Time : 510

Ingredients

Serves 4

  • 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

Directions

  • 01

    Rinse the rajma beans for a couple of times in running water.

  • 02

    Soak the rajma beans in enough water overnight or for 8 hours.

  • 03

    The next day drain the water.

  • 04

    Rinse the rajma beans again in fresh clean water.

  • 05

    Now pressure cook them with one and a half glass of water, salt and turmeric powder for half an hour.

  • 06

    First two whistles on high flame and then lower the flame.

  • 07

    When pressure releases ,pour the boiled

  • 08

    Rajma in another vessel.

  • 09

    In a pressure cooker heat the ghee and add cumin seeds, black cardamom and bay leaves and saute for a minute.

  • 10

    Now add chopped onion, sauté for 2 minutes, add ginger-garlic and green chilies, sauté again.

  • 11

    Now add the tomato puree and sauté for 5 minutes on medium flame.

  • 12

    Add red chilli powder and adjust the salt if required

  • 13

    Add boiled rajma and pour a cup of water. stir very well.

  • 14

    Cover tightly with a lid and pressure cook for 2 to 3 whistles on a high flame.

  • 15

    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.

  • 16

    If the beans are still not cooked completely, then add about 1/2 cup more of water and pressure cook again for 2 whistles.

  • 17

    Check the consistency.

  • 18

    Add, rajma masala, dry mango powder (optional) and garam masala powder.

  • 19

    Stir well and simmer the curry for about 5 minutes

  • 20

    Garnish with coriander leaves.

  • 21

    Do the plating as per your choice and

  • 22

    serve rajma masala Curry with some steamed rice or chapatis.

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