Rajma Masala
A hearty and wholesome curry made with kidney beans slow-cooked in a spiced onion-tomato gravy.
- 1 cup Kidney beans – soaked overnight
- 2 medium onions
- 2 medium tomatoes
- 1 – 2 green chilies (optional)
- 3 – 4 cloves garlic
- 1 inch piece ginger
- Fresh Cilantro for garnish
- Juice of half a lemon
- Salt to taste
- 3 cups water
Spices:
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp red chili powder
- 1 tsp garam masala
- Grind onions, tomatoes, green chilies, ginger and garlic into a smooth paste.
- In a pressure cooker or Instant Pot, add the paste, turmeric, coriander, cumin, chili powder and salt.
- Add the soaked rajma and 3 cups of water.
- Pressure cook: Instant Pot: 15 minutes on High Pressure mode, natural release. Stovetop Pressure cooker: 6–7 whistles on medium heat
- Once done, mash a few rajma beans for a thicker gravy. Add garam masala and lemon juice. Add water to get the right consistency.
- Garnish with fresh coriander and serve hot with Jeera Rice.
Jeera Rice to go with Rajma Masala
Ingredients:
Basmati rice, cumin seeds, water, salt & optional bay leaf.
Instructions:
Add brown basmati rice, cumin seeds, water and salt, then cook until soft and fluffy.
Enjoy!!
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