Rajma
Rajma is a North Indian dish made by simmering red kidney beans with spices and tomatoes, served with rice.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Red Kidney Beans (soaked overnight) | 500 | Grams |
| Onion (finely chopped) | 2 | Count |
| Tomato (pureed) | 3 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 4 | Clove |
| Green Chili (slit) | 2 | Count |
| Cumin Seeds | 1 | Tsp |
| Coriander Powder | 2 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Garam Masala | 1 | Tsp |
| Salt (or to taste) | 1.5 | Tsp |
| Oil | 3 | Tbsp |
| Water (for cooking beans) | 1 | Liter |
| Fresh Cilantro (chopped for garnish) | 1 | Bunch |
Instructions
- Rinse the soaked kidney beans and cook them in a pressure cooker with 1 liter of water until soft.
- Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
- Add grated ginger, minced garlic, and slit green chilies. Sauté for a minute.
- Add tomato puree and cook until the oil separates from the mixture.
- Mix in coriander powder, turmeric powder, red chili powder, and salt. Cook for another 2 minutes.
- Add the cooked kidney beans along with their water to the pan. Stir well and let it simmer for 15-20 minutes.
- Sprinkle garam masala and mix well. Simmer for another 5 minutes.
- Garnish with chopped fresh cilantro before serving.
Prep
- Soak red kidney beans overnight.
Kitchen equipment
Pressure Cooker