Home-Style Rajma
Kidney beans cooked in simple home-style gravy served with basmati rice and salad.
Equipment
- Pressure Cooker
- Mixer grinder
- Knives and Cutting Board
- Spatula
- Pan
Ingredients
- 1 Cup Raw Kidney Beans; washed and soaked overnight
- Water; to soak and cook the kidney beans and to adjust the consistency of the gravy
- 1½ tsp Salt
- 2 tbsp Mustard Oil
- 2 tbsp Ghee
- 4 Medium-Sized Onions; Thinly Sliced
- 1 tbsp Finely Chopped Ginger
- 1 tbsp Finely Chopped Garlic
- 2 Medium-Sized Tomatoes; Pureed
- 1 tsp Kashmiri Red Chilli Powder
- 1 tbsp Coriander Powder
- ½ tsp Turmeric Powder
- 1 tsp Kasuri Methi
- Fresh Coriander Leaves for garnishing
Instructions
- Wash the soaked beans. Add about 4 cups of water and 1 tsp of salt and cook them in a pressure cooker till the beans turn soft.
- Heat two tablespoons of oil. Add sliced onions and fry them on medium heat till they turn light brown.
- Remove the onions and grind them to a fine paste. Add about ⅓ cup of water to make a smooth paste.
- Heat ghee in the same pan. Add finely chopped ginger and garlic. Fry them on low-medium heat for 1-2 minutes.
- Add tomato paste, followed by turmeric powder, coriander powder, red chilli powder and 1/2 tsp of salt.
- Cover with a lid. Lower the heat and cook this for about 10 minutes. Mix in between with a spatula.
- Now, add onion paste. Mix. Add about 1/2 cup of water. Cover with a lid and cook it for about 10 minutes. Mix in between.
- Add cooked kidney beans. Boil for 4-5 minutes.
- Taste and adjust salt. Add kasuri methi and fresh coriander leaves and serve.