Prep time: 10 min Cook time: 45 min Yield: 4 to 5 Ingredients: 1 ½ cup Rajma / red kidney beans soaked in 4 cups of water 2 onion paste 1 cup tomato puree 1 tbsp ginger garlic paste a pinch of hing/ asafoetida 1 trj patta/ bay leave ¼ tsp turmeric powder 1tsp red chily powder ½ tsp amchur powder/ dry mango powder 1 tbsp coriander powder ½ tsp cumin powder 1 tsp crushed kasoori meethi/ dry fenugrek leaves 1 tbsp yogurt 3 green chilly chopped ( optional) 1 tbsp fresh cream ½ tsp garam masala powder 1 tbsp white or regular butter 1/8 tsp sugar 2 tbsp Oil Salt to taste Handful of fresh coriander 1 tsp finely chopped fresh Ginger (optional)
Methods of Cooking
Soak the rajma for 8 to 9 hours or overnight. Now put them in pressure cooker with water and cook for 5 to 6 whistle or till they are soft. They should be soft like melt in mouth which helps for easy digest. Put off the flame and keep aside. Now heat oil in a pan add kasoori methi and bay leaves. Now add the onion paste, ginger garlic paste and all the other dry spices, salt, sugar except garam masala. Stir and cook for few second then add the tomato puree and yogurt and continuously stir till the oil separates from the masala. Now strain the water and keep aside for later use and add the cooked rajma and mix well with spices. When the rajma is well mixed with the spices then add the water kept aside ( you can add little more hot water if it seems it needed more water to get the right consistency. Mix well. Let it come to boil. Mash few red kidney beans to give the gravy a thick consistency. When the gravy becomes thick adjusts seasoning and then add butter, garam masal and fresh cream. Make sure this gravy will be thick and creamy in consistency. Mix well. Garnish with chopped coriander, ginger and fresh cream. Traditionally rajma masala is served with long grain basmati rice but this yummy spicy preparation can be paired with Indian flat bread and paratha’s too. With simple salad and roti too rajma masala is very yummy.