Rajma – 1/3 cup
Onion – 1/2 cup (finely chopped)
Tomato Puree – 1 cup
Ginger garlic paste -3/4 tsp
Salt as required
Coriander Powder – 2 tsp
Chilli Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Garam Masala Powder – 1 tsp
For the seasoning
Oil -1 tbsp
Cumin/Jeera seeds -1 tsp
Soak rajma (kidney beans) overnight.
Pressure cook rajma with a little salt till soft. (5-6 whistles)
Blanch tomatoes and blend it. You can even blend raw tomatoes.
Heat a tbsp of oil, add jeera seeds, when they sizzle, add finely chopped onions. Saute onions till they turn golden brown.(continuously stirring is required).
Add ginger-garlic paste and saute for some more time.
Add tomato puree, all the spice powder and cook till oil separates.
Now add the cooked rajma along with little water . Add salt needed, simmer and cook for a few minutes until everything gets blended well with the masala. Mash a few rajma with the back of the ladle for the gravy to thicken.
Garnish with coriander leaves. Serve hot with plain rice or even as a side dish for chapati .
You can even mix the Rajma curry with need rice and serve with any raitha of your choice or even chips.
Meet you all again with another interesting recipe,till then it is bye from Padhu of Padhuskitchen.