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Ingredients:
1 cup dried red kidney beans (rajma), soaked overnight and drained
2 tablespoons oil or ghee
1 teaspoon cumin seeds
1 large onion, finely chopped
2 tomatoes, pureed
2 teaspoons ginger-garlic paste
2 green chilies, slit
1 teaspoon red chili powder (adjust to taste)
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 teaspoon garam masala
Salt to taste
Water (as needed)
Fresh coriander leaves for garnishing
Instructions:
In a pressure cooker or large pot, add the soaked and drained kidney beans along with enough water to cover them. Cook them until tender and easily mashed. If using a pressure cooker, cook for about 4-5 whistles. If using a pot, it may take around 1 to 1.5 hours to cook. Once cooked, set them aside.Heat oil or ghee in a deep pan or kadhai over medium heat. Add cumin seeds and let them splutter.Add chopped onions and sauté until they turn golden brown.Add ginger-garlic paste and slit green chilies. Sauté for a minute until the raw smell disappears.Add the tomato puree and cook for a few minutes until the oil starts to separate from the masala.Reduce the heat to low and add red chili powder, turmeric powder, coriander powder, and garam masala. Mix well and cook for a minute to allow the spices to release their flavors.Add the cooked kidney beans (rajma) to the masala and mix thoroughly. Mash a few beans with the back of a spoon to thicken the gravy.Add salt to taste and adjust the consistency by adding water as needed. Bring the mixture to a simmer and let it cook on low heat for about 15-20 minutes to allow the flavors to meld together. Stir occasionally to prevent sticking. Once the rajma masala reaches the desired consistency, garnish with fresh coriander leaves.Your flavorful Rajma masala is now ready to be served.
Enjoy it with steamed rice, naan bread, or roti for a delicious and satisfying meal.
