Rajma

Kidney Beans Curry

Ingredients (to serve 4 to 5 persons)

• Kidney beans 1.25 cups (soaked overnight in water at room temperature or in hot water for 2 hours and drained)
• Onion 1 large (grated)
• Tomatoes 2 medium size (chopped)
• Edible oil 0.25 cups
• Ginger 5 grams
• Garlic 6 flakes
• Red dry chilies 1 or 2 (whole)
• Red chili powder 0.50 tablespoon
• Garam masala powder 0.50 teaspoon
• Salt to taste

Method

1. Grind together ginger and garlic into a paste.
2. Heat edible oil in a pressure cooker for about 2 minutes. Add chilies. Stir for a few seconds. Add onions and fry till golden brown. Add ginger garlic paste. Stir for a few seconds. Add tomatoes, chili powder and salt. Cook till tomatoes are pulpy and oil shows separately (approximately 3 to 4 minutes). Keep stirring occasionally. Add beans and add around 2 to 2.25 cups of water. Stir well.
3. Close the pressure cooker. Bring to full pressure on high heat. Reduce heat and cook for around 10 to 12 minutes.
4. Remove the cooker from heat and allow to cool naturally.
5. Open the cooker. Partially mash beans with back of a ladle till gravy is creamy. Stir in garam masala powder.
6. Serve hot.

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