Rajma, also known as Kidney beans, is a very famous and common ingredient of north Indian meals. It does not have its origin in India but was brought from Mexico. It is generally consumed along with rice.
Enjoy this finger licking dish!
Rajma (Kidney beans) – 1 ½ cups
Water – 5 cups
Oil – 3 tablespoons
Onions (minced) – 3 medium sized
Ginger paste – 1 ½ teaspoons
Garlic paste – 1 ½ teaspoons
Tomato puree – 2 cups
Salt – to taste
Turmeric powder – ½ teaspoon
Garam masala – 2 tablespoons
Red chili powder – 1 tablespoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Chat masala – 2 teaspoons
- Wash thoroughly and soak the rajma over night in 5 cups of water.
- In a pressure cooker add the rajma along with the water used for soaking and cook for 5 whistles on high flame. Then reduce the flame and cook for more 10 -15 minutes.
- In a thick bottomed pan heat the oil and add the minced tomatoes, ginger and garlic paste. Sauté till the water evaporated from the onions and they are brown in color.
- Now add the tomato puree and all the dry masala ingredients. Mix well. Sauté on low flame till the oil separates. You may add a little amount of water to prevent the masala from burning.
- Add the pressure cooked rajma along with the water. Add salt. Let it boil properly.
- Serve hot with rice or rotis.
Rajma takes times to cook so do follow the pressure cooking time.
Adjust the water quantity as per required. The quantity mentioned in the recipe makes liquid gravy ideal to eat with rice. You may reduce the water according if eating having with rotis.
Pressure cooking always helps to reduce the fuel consumption.
Rajma is quite heavy to digest so take care :).