The most favourite food in north Indian household. This is one of my comfort food and love having this with jeera rice and boondi raita. There are so many street vendors who sell this iconic dish with chutney , onions and crushed papad. My wife is a legend in cooking this dish and brings out some really great flavors in this dish. Make sure the kidney beans are well cooked though, to avoid any kind of feeling of flatulence later.
Preperation Time – 10 minutes
Cooking time – 30 Mins
Cooked by – Michelle Johnson Singh
Cooking time – 40 minutes
Serves – 3
Type – Main Course
Ingredients to Make Rajma
Rajma-2 cups (soaked overnight)
Tomatoes-3-4 medium size
Onions-2 medium size
Ginger Garlic Paste-1 tsp
Red Chilli powder-1 tsp
Garam Masala- 1.5 tsp
Jeera- 0.5 tsp
Salt as per taste
Fenugreek Leaves – 0.5 tsp
Method to Make Rajma
1- Take the soaked rajma in a pressure cooker and add 3 cups of water, add 1/2 tsp salt,1/2 tsp turmeric and a pinch of hing and boil for 3-4 whistles. Meanwhile grind the tomatoes , onions and make a fine paste (add a little water to grind if required),
2- Heat a pan and add oil, then add jeera, ginger garlic paste and mix it nicely , then add the onion and tomato paste to it.Cook for 5-10 minutes.
3- Add dhania powder,red chilli powder,1 tsp garam masala and salt as per taste.Give it all a nice mix and cook until the gravy releases the oil.
4- Once the rajma is boiled add it to the gravy (u can also mash a few rajma in the gravy as it gives the gravy a nice consistenc. Please let the rajma cook for 15-20 minutes.
5- Then add 1/2 tsp garam masala and some kasoori methi and drizzle some ghee while serving.