| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
helping
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Ingredients
- 2 cups Rajma Red Kidney Beans /
- 2 Onions – medium
- 1 tbsp Garlic paste
- 1 tbsp Ginger paste
- 4 tbsp Tomatoes – 4 medium or Tomato puree
- 1 Bay leaf
- 2 Green chilli
- 1 tbsp Coriander powder
- 1/2 tsp Cumin powder
- 1 tbsp Red chilli powder
- 1/2 tsp Turmeric a powder – or pinch
- 1 tsp Garam masala powder
- Salt – as needed
- 4 tbsp Oil
For garnishing :
- 2 – 3 tbsp coriander Freshly chopped
Ingredients
For garnishing :
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Instructions
- Soak Rajma overnight in fresh water. Pressure cook them the next day in fresh water till soft and mushy. Do not throw the water as it will be used for cooking the gravy later.
- Heat oil in a wok and ad bay leaf. Now add ginger garlic paste and finely chopped onions. You can also grind onion coarsely before use. Saute them till golden in color.
- Now put finely chopped tomatoes or tomato puree. Stir and give a quick fry to all.
- Add coriander powder, turmeric powder, red chilli powder and cumin powder and mix well. Keep stirring to avoid the masala to get burnt. You can add little water from sides if you find the masala sticking the wok.
- Fry them all well till the raw smell of spices go off and you see the oil leaving from sides. Adjust oil if required.
- Now add the boiled rajma to the masala and give a quick stir again. Now add garam masala. You may add the same water in which the rajma was boiled to get that authentic flavor. If not, then add fresh water to the wok to make gravy as per your desired consistency.
- Give a boil to the gravy and then simmer the flames, close the lid and let the rajma cook for another 5-6 mins.
- Garnish the rajma curry with fresh chopped coriander.
- Serve Hot with Plain Steamed Rice 🙂
Recipe Notes
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