The name iteslf makes me hungry and its real comfort food for me. Rajma is also called kidney beans and its rich in iron and protien, I remember when we (me and my husband) first visited Vaishno Devi, we had rajma chawal which is the staple food out there. Usually i cook this on weekend lunch and its always a hit at my house. I serve rajma with steaming hot basmati rice , on top of that a spoonful of ghee, the way my mom served us, a perfect satisfiying meal..
2 cups rajma, soak overnight in enough water
1 large potato, cut in cubes
2 large white onions, chopped
1/2 cup crushed tomatoes
4 cloves crushed garlic
1 teaspoon grated ginger
1 green chilli, devined and chopped
1 teaspoon cumin seeds
1/2 teaspoon red chilli flakes
1 1/2 teaspoons turmeric powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
1 1/2 teaspoon tomato ketchup
1/2 teaspoon chilli powder
2 tablespoons oil
coriander for garnishing
salt to taste
- Soak rajma/kidney beans in water overnight. Pressure cook them with turmeric powder and salt to taste until it gets soft to a bite, don’t overcook the beans or else it gets mushy. Once done keep it aside. Wipe clean the pressure cooker, and on medium heat add oil to it, now add the cumin seeds and let it get brown.
- Add crushed garlic and grated ginger to the oil and immediately in seconds add the chopped onions, don’t let the ginger,garlic burn, now add chopped green chillies, chilli flakes and cook until the onions gets translucent about 5 minutes.
- Add crushed tomatoes to the cooker with turmeric powder, coriander powder, garam masala powder, chilli powder, tomato ketchup, salt and cook until the oil separates from the masala.
- Now add the cubed potatoes and pressure cook them until the potatoes are soft/tender. Let the pressure cooker cool for sometime and then open the lid and mash the potatoes to get a thick gravy.
- Add the boiled/ pressure cooked kidney beans to the cooker with enough water for the curry around 2 cups or so.
- Give a boil to the curry and garnish with the corainder leaves.
- Serve hot with white rice or roti’s and salad. Leftovers are good too.