Red Kidney Beans/Rajma Curry:)

Rajma:) Red Kidney Beans:) Served garnished with onion rings and ginger juliennes:) This is usually served with steamed white rice in an Indian meal.

‎Rajma - 1 cup (I like using chithira rajma as it gets done fast),soaked in water overnight,
Onions chopped fine - 2 medium
Tomatoes pureed - 3 medium
Ginger - 1 inch piece, chopped,
Turmeric Powder-1/2 tsp,
Red Chilly Powder - 2 tsps,
Coriander Powder- 1 tbsp,
Cumin Powder- 1 tsp,
Garam Masala Powder- 1 tsp,
Bay Leaf - 1.

In a pressure cooker, heat oil, add the bay leaf. Add the onions and saute till they start turning transparent. Add the ginger (you can add garlic, around 4-5 cloves grated, but I personally done like them in rajma, so I avoid). Saute till they turn golden brown. Add the tomato puree. mix. Add the turmeric, red chilly powder, garam masala, cumin powder and coriander powder and continue to cook till the oil leaves the sides. Add the soaked rajma. Add salt enough to taste. Add 4 cups of water. Stir well. Cover the cooker and cook according to your cooker's timer till the rajma is well cooked. (In my WMF pressure cooker, it takes around 14 minutes for the rajma to get well cooked). Once done, and the pressure down, open the cooker and simmer on low fire till the gravy reaches the desired consistency. It should be reasonably thick. Garnish with ginger juliennes and serve with steamed rice.


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