In a pressure cooker, Cook the red kidney beans along with 4 cups of water and salt for 4 whistles.
In a pan, add Ghee. Once the Ghee is hot add whole spices like Cardamom, Bay leaf, and Cinnamon
To this, we now add the cumin seeds and cook for 30 seconds.
Now add a pinch of Asafoetida, Onions and cook it till it's golden brown.
Once the Onions are cooked well add ginger garlic paste and cook for 3 to 4 mins. Later add in Green chillies and cook for a minute.
Now it's time to add all the dry spices like Turmeric powder, Coriander powder, Kashmiri red chilli powder and salt. Saute all the spices for 2 to 3 mins.
Now pour in the Tomato puree and cook for 5 mins until it starts to release oil. Once the gravy starts to release the oil, add the cooked Red Kidney Beans along with the water. Give it a nice mix.
Now cover and cook the curry until the gravy thickens. When you feel the gravy is becoming thicker, lastly Add Garam masala powder and mix the curry well. Switch off the flame and garnish it with some coriander leaves.
Rajma Masala is now ready to be served with some hot steamed rice.
Ingredients
Directions
In a pressure cooker, Cook the red kidney beans along with 4 cups of water and salt for 4 whistles.
In a pan, add Ghee. Once the Ghee is hot add whole spices like Cardamom, Bay leaf, and Cinnamon
To this, we now add the cumin seeds and cook for 30 seconds.
Now add a pinch of Asafoetida, Onions and cook it till it's golden brown.
Once the Onions are cooked well add ginger garlic paste and cook for 3 to 4 mins. Later add in Green chillies and cook for a minute.
Now it's time to add all the dry spices like Turmeric powder, Coriander powder, Kashmiri red chilli powder and salt. Saute all the spices for 2 to 3 mins.
Now pour in the Tomato puree and cook for 5 mins until it starts to release oil. Once the gravy starts to release the oil, add the cooked Red Kidney Beans along with the water. Give it a nice mix.
Now cover and cook the curry until the gravy thickens. When you feel the gravy is becoming thicker, lastly Add Garam masala powder and mix the curry well. Switch off the flame and garnish it with some coriander leaves.
Rajma Masala is now ready to be served with some hot steamed rice.