Rajma

🛒 Ingredients

• Dry Kidney Beans 40 g · 136 kcal
• Onion 30 g · 12 kcal
• Tomato 40 g · 8 kcal
• Ginger Garlic Paste 6 g · 8 kcal
• Green Chili 2 g · 1 kcal
• Vegetable Oil 6 g · 53 kcal
• Cumin Powder 0 g · 1 kcal
• Coriander Powder 1 g · 3 kcal
• Turmeric Powder 0 g · 1 kcal
• Red Chili Powder 0 g · 1 kcal
• Garam Masala 0 g · 1 kcal
• Fresh Coriander Leaves 2 g · 1 kcal
• Water 152 g · 0 kcal

👨‍🍳 Instructions

1. Wash and soak kidney beans overnight (8-10 hours). Drain and rinse thoroughly before cooking.
2. In a pressure cooker, add the soaked beans with fresh water and cook for 6-7 whistles or until tender. Alternatively, boil in a pot for 60-90 minutes.
3. In a separate pan, heat vegetable oil over medium heat. Add finely chopped onion and sauté until golden brown.
4. Add ginger garlic paste and green chilies, sauté for 1-2 minutes until aromatic.
5. Stir in chopped tomatoes and cook until they soften and the oil starts to separate from the mixture (about 5-7 minutes).
6. Add cumin powder, coriander powder, turmeric powder, and red chili powder. Cook for 1-2 minutes, stirring constantly, until the raw smell of spices disappears.
7. Add the cooked kidney beans along with their cooking liquid to the pan. Mash a few beans with the back of a spoon to thicken the gravy.
8. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld. Add garam masala and fresh coriander leaves, stir well.
9. Serve hot with steamed basmati rice or Indian bread (roti/naan).