Rajma Masala/ Kidney Beans Curry

Rajma Chawal is my childhood love. Thinking bout it brings in lots of good memories. My sister adored Chole Chawal and we would fight over. So, my mom did set alternate weeks for these two dishes. And heavens there was always a party in my mouth. My mom's recipe is quite different from this one. One major difference is - she cuts potato into halves and adds it to the curry. The potatoes absorbs all the flavors and tastes great.

To add-on, most of us would relate to the legendary Hostel-Rajma stories where we could play 1 minute game of finding 4 Rajma from the entire sauecpan of watery gravy. Aaha! despite of that torture my childhood love stood tall.

Kidney Beans are power house of protein and fiber. It is sure to prevent diabetes and also strengthens the immune system. Above all the benefits it is the tastiest beans.For my unconditional love for Rajmas, I am ready to have it even if it was not nutritious :P . Can't wait to share my Rajma recipe with u all.

Scroll down for the surprise !!!

Ingredients:

Rajma/ Kidney Beans - 2 cups

Onion - 1 large

Garlic - 8-10 cloves

Ginger - 1 inch grated

Green chilies - 2

Tomatoes - 2 large

Bay Leaves - 2

Cloves- 4

Cinnamon stick - 1 inch

Cumin seeds - 1 tsp

Dry whole red chilies- 2

Kasoori methi/ dried fenugreek leaves - 1 tsp

Hing/Asafoetida - 1/4 tsp

Coriander Cumin powder - 1 tsp

Garam masala - 1 n half tsp

Amchur/Dry mango powder - 1 tsp

Dry mint leaves powder - 1 tsp

Turmeric Powder - 1 tsp

Salt - 1 n half tsp

Oil - 1 tbsp

Fresh Cilantro and Spring Onions for garnishing

Directions:

- Soak Kidney Beans overnight or at least for 6 hours.

-In a pressure cooker take drained kidney beans, bay leaves, cloves,cinnamon stick, 1 tsp salt and water. Level of water should be a tleast 2.5 inches above Rajma.

- Pressure cook on high flame until 5-6 whistles. But remember, every cooker has different cook time because of the size. Cook little more than dal. Rajma should turn mushy when u press it in between your thumb and fingers.

- In a pan heat 1 tsp oil. Add coarsely chopped garlic, ginger, onions and green chilies. Saute until onions turn translucent. Turn off the flame and allow the mixture to cool.

- Grind the mixture into a paste. (Fine or little coarse does not really matter.)

- In a bowl take all the ground spices and add hot water. Mix to form a paste.

- In a pan heat the remaining oil. Add cumin seeds and dry whole red chilies. When the cumin ceases to crackle add Asafoetida and Kasoori methi. Add the onion paste. Keep cooking until the mixture starts leaving the sides of the pan.

- Add ground spices paste and keep stirring. When the mixture starts leaving the sides of the pan add finely chopped tomatoes and salt. Mix well and cover with a tight lid and let it cook for 2 min.

- Stir and the press the tomatoes with the back of the ladle. A thick gravy will start to form. Cook for a while.

- Add Rajma to the pan or the thick masala gravy to the pressure cooker and allow it to simmer until froth is gone and the gravy thickens.

- Garnish with spring onion and coriander leaves.

Serve hot with long grain Basmati rice or Naan!!!

Tips:

- Always pre-plan to cook Rajmas. OR Soak Rajma overnight, drain and wash thoroughly with fresh water and store it in a container. Keeps well in the refrigerator for 3 days.

- Adding whole spices to Rajma while boiling will help to infuse flavors.

- Over cooked Rajma tastes better than under-cooked ones.

- I prefer to add masala/gravy to the pressure cooker so that when at a later stage I feel that Rajma is not soft enough I would pressure cook for 1-2 whistles.

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Soak Kidney Beans overnight or at least for 6 hours.

In a pressure cooker take drained kidney beans, bay leaves, cloves,cinnamon stick, 1 tsp salt and water. Level of water should be at least 2.5 inches above the Rajma. Pressure cook on high flame until 5-6 whistles.

Rajma should turn mushy when u press it in between your thumb and fingers.

In a pan heat 1/2 tsp oil. Add coarsely chopped garlic, ginger, onions and green chilies. Saute until onions turn translucent. Turn off the flame and allow the mixture to cool.

Grind the mixture into a paste. (Fine or little coarse does not really matter.)

In a bowl take all the ground spices and add hot water. Mix to form a paste.

In a pan heat the remaining oil. Add cumin seeds and dry whole red chilies. When the cumin ceases to crackle add Asafoetida and Kasoori methi.

Add the onion paste. Keep cooking until the mixture starts leaving the sides of the pan.

Add ground spices paste and keep stirring till the mixture starts leaving the sides of the pan.

Add finely chopped tomatoes and salt. Mix well and cover with a tight lid and let it cook for 2 min.

Stir and the press the tomatoes with the back of the ladle. A thick gravy will start to form. Cook for a while.

Add the thick masala gravy to the pressure cooker and allow it to simmer until froth is gone and the gravy thickens.

Garnish with spring onions and coriander leaves.

Happy Meal !

#healthy #Rajma #Kidneybeans #Curry #Gravy #Punjabi #Nutritious #Indian #Vegeterian