Rajma (Kidney Beans Curry)

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Description

If you have already cooked beans and masala powder, this is a quick fix meal. It goes well with brown rice or Indian bread (roti).

Method:

  1. Soak Kidney beans (Rajma) overnight.
  2. You can either use an Instant Pot or pressure cooker to cook the beans. (Cook with 4 cups of water and 1 teaspoon of salt.)
  3. In a pot dry roast 1/4 teaspoon of cumin (jeera), add chopped ginger, garlic, and onion. Stir for 1 minute. Add tomato purée, chili powder and turmeric powder and let them cook for 5 minutes.
  4. Add the cooked kidney beans (Rajma) with their liquid. Add 1 1/2 tablespoons of Rajma masala (MDH), 1 teaspoon of kasoori methi (optional) and stir well. Let it cook for 5 minutes. Garnish with chopped coriander leaves.

If you cannot get Rajma masala powder in your nearby stores you can also make your own masala powder: Dry roast 5 dried red chilies, 1 teaspoon of cumin (jeera), 4 black cardamom (elaichi), 1 tablespoon of coriander seeds and 1/2 teaspoon of peppercorns, for 4-5 minutes. Grind these into a fine powder.

 

Ingredients

250 grams of dry kidney beans (Rajma)
1 onion, finely chopped
2 tomatoes, chopped (or 200 grams of tomato purée)
5 cloves, finely chopped
1-inch of ginger, finely chopped
1 teaspoon of chili powder
1/4 teaspoon of cumin powder (jeera)
1/8th teaspoon of turmeric
1 teaspoon of salt
1 teaspoon of kasoori methi, crushed (optional)
1 1/2 tablespoons of Rajma masala
2 tablespoons of finely chopped cilantro
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