INGREDIENTS:
• 2 Cups Kidney Beans (Rajma)
• 1 Bay Leaf (Tej Patta)
• 1 Cinnamon Stick (Dalchini)
• Salt To Taste
• 2 Onions, Blend Into A Paste
• 1 Cup Tomato Puree
• Oil 4 Tablespoons
• Onions Finely Chopped 2 Medium
• 2 Tablespoons Green Chili Paste (1 Inch Ginger, 4 Large Garlic Cloves, 2 Green Chilies)
• 2 Dried Red Chilies (Sukhi Lal Mirch)
• 3 Cloves (Laung)
• 4 Peppercorns (Kali Mirch)
• 1 Teaspoon Cumin Seeds
• 1 Black Cardamom (Badi Ilaichi)
• 1 Tsp Coriander Powder (Dhaniya Powder)
• 1 Teaspoon Cumin Powder (Jeera Powder)
• 1 Teaspoon Red Chilli Powder (Lal Mirch Powder)
• 1/2 Tsp Turmeric Powder (Haldi Powder)
• 1 Teaspoons Garam Masala Powder
• 2 Tablespoons Kasuri Methi, Optional (Dried Fenugreek Leaves)
• 1 Tablespoon, Fresh Coriander Leaves Chopped
• Water
• 1 Bay Leaf (Tej Patta)
• 1 Cinnamon Stick (Dalchini)
• Salt To Taste
• 2 Onions, Blend Into A Paste
• 1 Cup Tomato Puree
• Oil 4 Tablespoons
• Onions Finely Chopped 2 Medium
• 2 Tablespoons Green Chili Paste (1 Inch Ginger, 4 Large Garlic Cloves, 2 Green Chilies)
• 2 Dried Red Chilies (Sukhi Lal Mirch)
• 3 Cloves (Laung)
• 4 Peppercorns (Kali Mirch)
• 1 Teaspoon Cumin Seeds
• 1 Black Cardamom (Badi Ilaichi)
• 1 Tsp Coriander Powder (Dhaniya Powder)
• 1 Teaspoon Cumin Powder (Jeera Powder)
• 1 Teaspoon Red Chilli Powder (Lal Mirch Powder)
• 1/2 Tsp Turmeric Powder (Haldi Powder)
• 1 Teaspoons Garam Masala Powder
• 2 Tablespoons Kasuri Methi, Optional (Dried Fenugreek Leaves)
• 1 Tablespoon, Fresh Coriander Leaves Chopped
• Water
INSTRUCTIONS:
For Boiling Rajma:
1. In a large bowl soak 2 cups of rajma (kidney beans) in enough water for overnight, or at least for 6-8 hours.
2. Drain kidney beans and rinse well in fresh water.
3. In a pressure cooker add the rajma, 5 cups water, bay leaf, cinnamon stick, and salt.
4. Stir and cook on high for 4 whistles.
5. Turn off the heat and let the steam pressure cool down completely.
6. Once cooled, open the lid and drain the water from the boiled rajma.
7. Rajma is cooked when you can smoothly press it between your thumb and index finger. Cook for some more time, if you can’t press the rajma bean.
8. Drain the cooked rajma water. Set it aside, we will use this reserved water later.
1. In a large bowl soak 2 cups of rajma (kidney beans) in enough water for overnight, or at least for 6-8 hours.
2. Drain kidney beans and rinse well in fresh water.
3. In a pressure cooker add the rajma, 5 cups water, bay leaf, cinnamon stick, and salt.
4. Stir and cook on high for 4 whistles.
5. Turn off the heat and let the steam pressure cool down completely.
6. Once cooled, open the lid and drain the water from the boiled rajma.
7. Rajma is cooked when you can smoothly press it between your thumb and index finger. Cook for some more time, if you can’t press the rajma bean.
8. Drain the cooked rajma water. Set it aside, we will use this reserved water later.
For Rajma Masala:
1. Heat 2 tablespoons of oil in a pan on medium heat, once the oil is hot add bay leaves and dried red chillies.
1. Heat 2 tablespoons of oil in a pan on medium heat, once the oil is hot add bay leaves and dried red chillies.
2. Now add cardamom pods, cinnamon stick, and black cardamom. Saute for a minute on medium heat.
3. Now,add the cloves, peppercorns, black cardamom, and cumin seeds.
4. Saute for a minute.
5. Add the onion paste and sauté for 3-4 minutes or until they are light brown.
6. Add the green chili and ginger-garlic paste and sauté for 2 minutes.
7. Now add the coriander powder, cumin powder, turmeric powder, red chili powder and mix well.
8. Add 1/4 cup of water and mix well.
9. Cook for 3-4 minutes.
10. Add the tomato puree and mix well again.
11. Let it cook for 10 minutes on medium heat. Stir occasionally.
12. Tomato masala is ready when there is no raw smell and oil starts oozing from the sides.
13. Add this tomato masala to the boiled rajma and mix well.
14. Cook for 2 minutes.
15. Add the reserved water, garam masala powder, kasuri methi and mix well. (Add more salt if needed.)
16. Cook for 3-4 minutes on medium heat.
17. Add chopped coriander leaves and stir well again. Cook for 5 more minutes.
18. The curry will thicken up at this stage. (Adjust the consistency to your liking.)
19. Mash the beans slightly using a spatula mix well again. Turn off the heat.
20. Garnish with coriander leaves, onion leaves, and serve hot with steamed rice or chapati.
4. Saute for a minute.
5. Add the onion paste and sauté for 3-4 minutes or until they are light brown.
6. Add the green chili and ginger-garlic paste and sauté for 2 minutes.
7. Now add the coriander powder, cumin powder, turmeric powder, red chili powder and mix well.
8. Add 1/4 cup of water and mix well.
9. Cook for 3-4 minutes.
10. Add the tomato puree and mix well again.
11. Let it cook for 10 minutes on medium heat. Stir occasionally.
12. Tomato masala is ready when there is no raw smell and oil starts oozing from the sides.
13. Add this tomato masala to the boiled rajma and mix well.
14. Cook for 2 minutes.
15. Add the reserved water, garam masala powder, kasuri methi and mix well. (Add more salt if needed.)
16. Cook for 3-4 minutes on medium heat.
17. Add chopped coriander leaves and stir well again. Cook for 5 more minutes.
18. The curry will thicken up at this stage. (Adjust the consistency to your liking.)
19. Mash the beans slightly using a spatula mix well again. Turn off the heat.
20. Garnish with coriander leaves, onion leaves, and serve hot with steamed rice or chapati.
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