Rajma

Rajma - chawal - chapathi is my go-to menu for weekday dinners, as this is taste-bhi-helath-bhi(and easy-bhi) kinda recipe. My daughter and hubby love this. 

This rajma recipe, I found online, tasted very close to the ones available in the restaurants. 

This recipe doesn’t use rajma masala, but uses a concoction of powders easily available in your pantry. Very easy. Perfect for everyday cooking. 

Do try! 

Ingredients

Rajma - soaked overnight

Onion - 2 medium finely chopped 

Ginger garlic paste - 1 and 1/2 tbsp(I used finely chopped 1 inch ginger and 3-5 garlic)

Tomato puree - 1 cup(6 tomatoes) (I used 3 finely chopped tomatoes and 2 tsp tomato paste)

Oil

Bay leaf - 2-3

Ajwain - 1/2 tsp

Black cardamom - 5

Amchur powder - 1/2 tsp

Jeera powder - 1/2 tsp

Coriander powder - 2 tbsp

Garam masala - 1 tsp

Red chili powder - 1 1/2 tsp(I used 1/2 tsp)

Turmeric powder - 1/2 tsp

Kasoori methi - 1/2 tsp

Coriander leaves

Salt

Method

Soak rajma/kidney beans overnight and cook them in a pressure cooker for 3-5 whistles with enough water and salt. Kidney beans should basically hold its shape. 

In a pot, add oil, add bay leaves, add ajwain and black cardamom. Crack black cardamom before adding it to the oil, because just like green cardamom, it can burst in hot oil. Add finely chopped onion, little salt, sauté in medium flame till it browns. Add ginger garlic paste and sauté till the raw smell is gone. Add tomato puree(finely chopped tomatoes are also fine) and sauté till it is well cooked. Add all the powders - turmeric, jeera powder, coriander powder, amchur powder, red chili powder, garam masala, crushed kasoori methi - sauté till oil separates. Add cooked rajma. Little salt. Water to adjust consistency(remember curry thickens as it cools down). Bring it to boil. Cover and cook for 5 mins at least in medium flame. Garnish with cilantro. Enjoy with some white rice(preferably basmati). 

Recipe Source - “https://www.youtube.com/watch?v=LMZTk-i58Eo”