Indian Rajma (kidney beans curry)

Step 1/5

• 128 g dry kidney beans

Soak dry kidney beans overnight.

Step 2/5

• 1 cinnamon stick
• 1 bay leaf
• 2 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

• 1 tsp black cumin seeds
• 1 onion
• 1 slice ground ginger
• 5 cloves garlic
• 2 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

• 1 dried chili
• 2 tsp ground coriander
• 1 tsp turmeric
• ½ 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.