Indian Rajma (kidney beans curry)

Step 1/5

• 64 g dry kidney beans

Soak dry kidney beans overnight.

Step 2/5

• ½ cinnamon stick
• ½ bay leaf
• 1 black cardamom pods

In a pressure cooker. Add overnight soaked kidney beans. Then add water in just covering the kidney beans. Add black cardamom, cinnamon stick and bay leaves. add 1 tsp salt to it. Pressure cook for 15-20 min. The kidney beans should be easily mashed. If not pressure cook for 1-2 more whistles.

Step 3/5

• ½ tsp black cumin seeds
• ½ onion
• ½ slice ground ginger
• 2½ cloves garlic
• 1 tomatoes

• frying pan

In Indian cooking, we make onion tomato paste to make the base of the gravy. so to make a puree/paste. In a pan add 2 tbsp of clarified butter or any oil of your preference. Add 1 tsp cumin seeds. Add the onion and cook it till it turns brown. Then add ginger and garlic. Add 2 tomatoes. Cook the tomatoes till it loses moisture. Add 1/4 cup water close the lid of the pan and cook. Add 1/2 tsp ginger powder. Cool it for some time. Grind everything in a grinder into a paste.

Step 4/5

• ½ dried chili
• 1 tsp ground coriander
• ½ tsp ground turmeric
• ¼ tsp black peppercorn

• wok

In a wok. Heat oil add 1 TSP red chilli powder. Add the onion tomato paste. Cook it till the oil separates. The paste should look dark red brownish colour. Add 2 tsp coriander powder, 1/2 tsp tumeric powder, 1/2 tsp black pepper powder. This process should take at least 15 min.

Step 5/5

In the wok. Add the rajma with its water. Let it cook for 10 min on low flame. so that all the flavour mix in. To finish add chopped coriander leaves, 1 TSP Garam masala and 1/2 tsp roasted cumin powder. make sure it's roasted. give it a mix. You can adjust the consistency of the gravy according to your wish! Enjoy this with steamed rice.

Enjoy your meal!