Preparation Time : 25-30 minutes
Cooking Time : 20-25 minutes
Servings : 4
INGREDIENTS:
- 1 ½ cups Red kidney beans (rajma), soaked overnightSal to taste
- 3 tablespoons oil
- 2 Bay leaves
- 1 pod Black Cardamom (Badi Elaichi)
- 1 stick Cinnamon
- 2 medium Onions, finely chopped
- 1 tsp Ginger Garlic paste
- 3 medium Tomatoes, pureed
- 1 tsp fenugreek (kasuri methi)
- 1 tbsp Coriander powder
- 1 tsp Cumin powder
- 2 tsp Red chilli powder
- ½ tsp Turmeric powder
- 1 tsp Garam masala powder
METHOD:
- Pressure cook rajma with five cups of water and salt till totally cooked and soft.
- Heat oil in a deep pan.
- Add bay leaves, cardamom and cinnamon
- Add onions and sauté for 3-4 minutes.
- Add ginger garlic paste and continue to sauté till the mixture turns golden.
- Add tomato puree, mix and continue to cook.
- Add fenugreek, coriander powder, cumin powder and turmeric powder and cook till the oil leaves the masala.
- Add rajma along with the cooking liquour and mix.
- Adjust salt and add garam masala powder.
- Lower the heat and simmer for about fifteen to twenty minutes on low heat.
- Serve hot with steamed rice.
