Ingredients
2 large onions finely chopped
2 medium to large tomatoes chopped
1 tbsp ginger garlic paste
1 tbsp coriander powder
2 medium to large tomatoes chopped
1 tbsp ginger garlic paste
1 tbsp coriander powder
1 tsp red chili powder
¼ tsp turmeric powder
a pinch of asafoetida or hing (optional)
¼ tsp turmeric powder
a pinch of asafoetida or hing (optional)
1 tsp garam masala powder
1 tsp cumin seeds
1 tsp kasuri methi or dry fenugreek leaves, crushed
2 tbsp butter
salt as required
1 tsp cumin seeds
1 tsp kasuri methi or dry fenugreek leaves, crushed
2 tbsp butter
salt as required
Method
Rinse and soak the rajma or kidney beans in enough water overnight or for 8-9 hours. Next day, discard the water and rinse the beans again in fresh water.
In a pressure cooker, take both the rajma and 4 cups water. Pressure cook on a medium to high flame for 15-20 minutes. When the rajma is cooking, you can chop the onions, tomatoes etc. When the pressure settles down on its own, open the lid, check if the rajma is cooked or not by taking a bite or pressing a bean.I f they are not cooked completely, then pressure cook again adding some water if required for some minutes.
Heat butter in a pan, add cumin first and let them crackle & get browned.
Then add onions and saute them till they are golden brow, take care not to burn them as this will impart bitter tones in the curry.
Now add the ginger-garlic-chili paste. stir and saute for 5-10 seconds on a low flame.
A dd the tomatoes, saute for 2-3 minutes till the tomatoes become soft.
Add turmeric powder, red chili powder, coriander powder, and garam masala powder.
Stir and saute the whole masala mixture till the fat starts leaving the masala.
Remove the beans alongwith the water and add them to the masala.
Add salt and stir the whole curry mixture.
Simmer without a lid for 10-12 minutes or more till the curry thickens slightly, it should not be watery.
Mash a few rajma beans with the spoon, this helps to thicken the curry.
Add the kasuri methi , stir & simmer rajma masala for 30 seconds to 1 minute. switch off the fire.
Serve rajma masala restaurant style with steamed basmati rice,jeera rice or naan.
In a pressure cooker, take both the rajma and 4 cups water. Pressure cook on a medium to high flame for 15-20 minutes. When the rajma is cooking, you can chop the onions, tomatoes etc. When the pressure settles down on its own, open the lid, check if the rajma is cooked or not by taking a bite or pressing a bean.I f they are not cooked completely, then pressure cook again adding some water if required for some minutes.
Heat butter in a pan, add cumin first and let them crackle & get browned.
Then add onions and saute them till they are golden brow, take care not to burn them as this will impart bitter tones in the curry.
Now add the ginger-garlic-chili paste. stir and saute for 5-10 seconds on a low flame.
A dd the tomatoes, saute for 2-3 minutes till the tomatoes become soft.
Add turmeric powder, red chili powder, coriander powder, and garam masala powder.
Stir and saute the whole masala mixture till the fat starts leaving the masala.
Remove the beans alongwith the water and add them to the masala.
Add salt and stir the whole curry mixture.
Simmer without a lid for 10-12 minutes or more till the curry thickens slightly, it should not be watery.
Mash a few rajma beans with the spoon, this helps to thicken the curry.
Add the kasuri methi , stir & simmer rajma masala for 30 seconds to 1 minute. switch off the fire.
Serve rajma masala restaurant style with steamed basmati rice,jeera rice or naan.
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