Rajma or kidney beans curry is a popular North Indian dish which goes well with rice or Indian bread. Though kidney beans are not of Indian origin( brought from portugal) but is a staple diet of north Indians.
After trying for three four times I just gave up making rajma dish as the beans would not cook properly, but after a gap I again bought this beans and prepared this dish and it came out well. The reason it turned out well might long hours of soaking the beans and cooking it or it would be new beans( check expiry date).
kidney beans are cooked in a thick gravy with whole Indian spices. This goes well with rice/ roti.
INGREDIENTS
- Rajma 1 tea cup
- Onion medium 1
- Tomatoes medium 3
- Garlic indian 8-10
- Cloves 2
- Cinnamon 1′
- Coriander powder 1 tbsp
- Turmeric powder 1/4 tsp
- Chilli powder according to taste
- Jaggery 1 tbsp
- Oil 1 tbsp
- Salt to taste
METHOD
Rinse the rajma and soak it overnignt atleast 8-9 hrs. Pressure cook adding water and salt for 5-6 whistles. Rajma should melt in the mouth after it is pressure cooked.
Chop the onion finely. Roughly chop the tomatoes and blend only the tomatoes in a blender. In a mortar and pestle make paste of garlic.
Heat a deep bottomed pan/kadai and add oil. Add chopped onions and saute till they turn golden brown.
Add coriander powder, turmeric powder, chilli powder, cinnamon, cloves and saute for two minutes on medium heat. Add garlic and saute for a minute.
Add pureed tomatoes and cook on low heat for 5 minutes. Add the rajma with the water and check for salt as already salt has been added to rajma.
Add jaggery (optional)and cover and cook on low heat till the gravy becomes thick. (The consistency of gravy is according to what you require). Turn off the heat.
Serve hot with Roti/ bread/ rice.