Name: Rajma
Prep time: 480 min
Cook time: 45 min
Total time: 525 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 250 g dried red kidney beans (rajma) (soaked overnight); 1.5 l water (for pressure cooking); 3 tbsp oil; 1 tsp cumin seeds; 1 cup finely chopped onion; 1 tbsp ginger-garlic paste; 2 whole tomatoes (pureed); 1 tsp red chilli powder; 1 tsp coriander powder; 0.5 tsp turmeric powder; 1 tsp garam masala; salt (to taste); 2 tbsp chopped coriander leaves (for garnish)

Method

Soak the beans

Rinse the kidney beans and soak them in plenty of water overnight.

Unsoaked beans will still be hard even after an hour of pressure cooking.

480 min

Pressure cook the beans

Drain the beans, add fresh water and a pinch of salt, and pressure cook until soft enough to mash easily.

30 min

Temper the cumin

Heat the oil in a pot and let the cumin seeds sizzle.

0 min

Brown the onions

Add the chopped onion and fry until golden.

7 min

Cook the masala

Add the ginger-garlic paste, tomato puree, chilli powder, coriander powder and turmeric, and cook until the oil separates.

8 min

Simmer with the beans

Add the cooked beans with their liquid, season with salt, and simmer, mashing a few beans to thicken the gravy.

Rajma tastes better the longer it simmers — the beans should be soft enough to break with a spoon.

20 min

Finish and serve

Stir in the garam masala, garnish with coriander leaves, and serve hot with steamed rice.

Rajma

Ingredients

Method

Reviews · 0