Rajma Curry

INGREDIENTS

• 1 cup dried kidney beans (rajma), soaked overnight
• 1 medium onion, finely chopped
• 2 tomatoes, pureed
• 1-inch ginger, grated
• 4 garlic cloves, minced
• 2 green chilies, slit
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/2 tsp cumin powder
• 2 tbsp oil or ghee
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

Recipe

Step 1: Cook the Rajma

- Rinse the soaked rajma and cook in a pressure cooker with 3 cups of water and a pinch of salt for 15–20 minutes or until tender.

- Alternatively, you can cook on the stovetop for about 45 minutes to an hour.

Step 2: Make the Masala Base

- Heat oil or ghee in a pan. Add cumin seeds, and once they splutter, add chopped onions and sauté till golden brown.

- Add ginger, garlic, and green chilies, sauté for a minute.

Step 3: Add Tomatoes & Spices

- Add the pureed tomatoes, turmeric, red chili powder, cumin powder, and salt.

- Cook the masala until the oil separates from the paste (about 5–7 minutes).

Step 4: Add Cooked Rajma

- Add the cooked rajma with its cooking water into the masala.

- Let it simmer on low heat for 15–20 minutes to allow the flavors to blend.

Step 5: Final Touch

- Add garam masala and cook for another 5 minutes. Adjust salt and consistency by adding more water if needed.

- Garnish with fresh coriander leaves.

Step 6: Serve

- Serve hot with steamed rice, jeera rice, or chapati for a wholesome meal.

- Enjoy your Rajma with a side of love! 😋🌱