Rajma Curry

Published On October 26, 2017
In Article
By Bharti Dhawan
0 comments

Prep Time
490 minutes
Cook Time
35 minutes
Difficulty Level
Intermediate

Ingredients

Rajma or kidney beans - 2 cups (soaked overnight)
Grated onions - 1/2 cup
Grated tomatoes - 1 cup
Oil - 4 tablespoons
Ginger, garlic and green chilly paste - 2 teaspoons
Salt, red chilly powder, garam masala powder, coriander powder, turmeric powder - 3 teaspoons each
Water for Gravy - 5 cups
Some mint or coriander leaves and onion rings for garnishing

Instructions

First of all add rajma, water, salt and half of the turmeric powder in a pressure cooker.
Pressure cook for 20 minutes and switch off the gas.
In a pan heat oil and add garlic, ginger and chilly paste and stir.
Add grated onion and cook until golden brown.
Add tomatoes and cook.
Now add all the powdered spices and mix until masala leaves the oil.
Now add boiled rajma and cook for another 10 minutes till the curry thickens.
Garnish with some mint leaves and onion rings
Serve hot rajma curry with jeera rice.

Servings : 4-5
Ready in : 525 minutes
Special Category : Healthy Food
Recipe Type : Dinner, Lunch

No comments yet.

Bharti Dhawan

A teacher by profession but baker by passion. I love doing experiments with baking - both sweet and savoury dishes. I am always excited to try something new for my friends and family.