Rajma Rasmisa ~ Kidney Beans Curry
Servings 4
Ingredients
- 3/4 cup kidney beans/ rajma soaked overnight
- 2 1/2 cups water
- 1 tbsp oil
- 1 bay leaf
- 1 large onion thinly sliced
- 1 small pc ginger
- 3 cloves garlic
- 2 meduim tomatoes cubed (or pureed)
- 1 heaped tsp coriander powder
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder increase for spiciness
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- Salt to taste
- Coriander leaves for garnish
Instructions
- Cook the kidney beans in water in the pressure cooker till done. I cook for three whistles on high flame and then keep on simmer for 15 minutes. Allow the pressure to go by itself.
- In a saucepan, heat oil. Add bay leaf and onions and saute till soft.
- Pound the ginger and garlic and add to the onion. Cook for 3-5 minutes or till raw smell goes.
- Add the tomatoes and cook for 5 minutes.
- Add in the coriander, turmeric, red chilli and cumin powders and cook on low flame till oil floats on the top.
- Add the cooked rajma along with the water.
- Add the garam masala and adjust the salt. Cook for a further 15 minutes.
- Switch off and serve garnished with coriander leaves with rice or rotis!
Notes
Don't worry that the curry would be runny. As you add the rajma and water, it looks runny but once cooked for 15 minutes, it gets to the right texture. In fact, as it sits, it gets thicker.