Rajma Curry

By Your Name – The Kitchen

Prep Time: 8 hrs

Cook Time: 40 mins

Servings: 4

Choose Servings: 2 3 4 5

Ingredients for Rajma Curry

• 1 cup Kidney Beans (Rajma)
• 2 tbsp Oil
• Salt – as needed
• 2 Bay Leaves
• 2 Cloves
• 2 Cinnamon sticks (medium)
• 2 tbsp Cumin Seeds
• 1 Big Cardamom
• ½ tbsp Asafoetida (Hing)
• ½ tbsp Turmeric Powder
• 2 tbsp Kashmiri Red Chilli Powder
• 1 tbsp Coriander Powder
• 2–3 Medium Onions, chopped
• 1 inch Ginger, chopped
• 6–7 Garlic Cloves, chopped
• 4 Green Chillies, chopped
• Few Coriander Leaves for garnish

Instructions

1. Wash kidney beans twice and soak overnight. Discard soaked water and wash again.
2. Add rajma to pressure cooker with enough water to submerge beans. Add salt and whole spices.
3. Cook on medium flame for 3–4 whistles.
4. Heat oil in a heavy-bottom kadai. Add cumin seeds and let them sizzle.
5. Add ginger, garlic, and green chillies. Sauté for 30 seconds.
6. Add onions and sauté for 2–3 minutes.
7. Add tomatoes and cook for 5 minutes.
8. Add turmeric, red chilli powder, and coriander powder. Cook until oil separates.
9. Add cooked rajma along with the boiling water used in pressure cooking.
10. Cover and cook on low–medium flame for 10–12 minutes.
11. Garnish with chopped coriander leaves and serve hot.

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