Rajma Curry (Red Kidney Bean Curry)

• •1 cups Red kidney beans (dried, soaked overnight or 2 cans (15oz each) drained and rinsed)
• •1 large Onion (finely chopped)
• •3 medium Tomatoes (pureed or 1 can (14.5oz) crushed tomatoes)
• •1 tbsp Ginger-garlic paste
• •3 piece Green chili (slit lengthwise, adjust to taste)
• •1 tsp Cumin seeds
• •0.5 tsp Turmeric powder
• •1 tbsp Coriander powder
• •1 tsp Red chili powder (adjust to taste)
• •1 tsp Garam masala
• •to taste Salt
• •2 tbsp Vegetable oil or Ghee
• •2 cups Water (or as needed)
• •4 Cloves
• •1 Small cinnamon stick
• •5 Black pepper
• •2 Buy leaves

Instructions

1. 1

   Pressure cook the soaked rajma with enough water until soft and fully cooked. Keep it aside along with some of the cooking water.

2. 2

   Blend the tomatoes, green chilies, garlic, and ginger into a smooth puree.

3. 3

   Heat oil in a pan or kadai over medium flame. Add bay leaves, cumin seeds, cinnamon stick, whole cloves, and black peppercorns. Sauté for 20 to 30 seconds until aromatic.

4. 4

   Add the finely chopped onions and cook until they turn light golden.

5. 5

   Add the prepared tomato puree and mix well.

6. 6

   Now add salt, red chili powder, coriander powder, and turmeric powder. Mix everything properly.

7. 7

   Cook the masala for 3 to 4 minutes, or until the oil starts to separate and comes to the top.

8. 8

   Add garam masala and stir for about 30 seconds.

9. 9

   Add the cooked rajma to the pan and mix it well with the masala.

10. 10

    Add 2 cups of water and mix well. Let it cook on low flame for about 10 minutes.

11. 11

    Cook until the gravy becomes thick and rich, not too watery.

12. 12

    Add fresh coriander leaves on top and serve hot with rice roti or naan.

Chef's Tips

• 💡Soaking rajma overnight helps it cook faster and become soft.
• 💡If you want a thicker gravy, mash a few rajma beans while simmering.
• 💡Rajma tastes even better after resting for a few minute
• 💡You can adjust the spice level according to your taste.