Rajma Masala

• Soak rajma(red kidney beans) in ample of water for 8-10 hours or overnight. Drain and pressure cook with bay leaf, cloves, cardamom, cinnamon, 1/2 tsp salt and 2-3 cups of water (rajma should be totally immersed in water) for 4-5 whistles. Once pressure is released, discard all the garam masala and keep the water.
• Meanwhile, finely chop onion, tomatoes, chili, and coriander leaves.
• In a pan or wok, heat oil, add hing, cumin, and allow to crack. Add onion, chili, ginger-garlic paste and saute until onion becomes soft.
• Add chili, turmeric, coriander powders and mix well, saute for a minute while stirring.
• Now add tomatoes and stir, cover and cook until tomato gets mashed, stir in intervals.
• Add cooked rajma and saute for a minute. Now add the rajma cooked water and bring it to a boil, cover and simmer for 10 minutes in medium flame.
• Add salt, crushed kasoori methi, amchur powder, cumin powder, garam masala powder and stir to mix well. Simmer in slow flame for another 5 minutes or until gravy becomes thick.
• Garnish with coriander leaves and remove from flame. Serve warm with steamed rice, jeera rice or roti/paratha.

Step-by-step

Try this Rajma Masala Rajma Chawal recipe, or contribute your own.