RAJMA MASALA | KIDNEY BEANS CURRY

INGREDIENTS:
2 Cups Kidney Beans (Rajma)
2 Tbsp Butter
1 Tsp Cumin Seeds
1/2 Tsp Asafoetida (Hing)
2 Medium Onions
2 Medium Tomatoes
1 Tbsp Ginger-Garlic-Green Chilli Paste
1 Tsp Kashmiri Red Chilli Powder
1 Tsp Turmeric Powder
1 Tsp Coriander Powder
1 Tsp Garam Masala Powder
1 Tsp Dry Fenugreek Leaves (Kasoori Methi)
2 Tbsp Coriander Leaves
1 Tbsp Cream (Optional)
Water
Salt to taste

METHOD:

• Soak Kidney Beans in enough water for 10 hours, preferably overnight.
• The following day, rinse the beans once again and add this to a pressure cooker with enough water.
• Give 4 whistles. Depending on the variety of Rajma the time will vary. I used the light pink Rajma beans and this cooks faster. So after 4-5 whistles check if they have cooked well. If not give a couple more whistles until they cook through. Switch off flame and let it cool.
• To save time, you can also soak the beans in the morning, boil at night and store the beans in the refrigerator and make it the next day.
• Now for the masala, melt some butter in a deep wide pan. Don’t burn.
• Splutter Cumin seeds and add Asafoetida.
• Now add in the Ginger-Garlic-Chilli Paste and stir for a few seconds.
• Add in finely chopped Onions and sauté until they turn light brown and shrink in size.
• Also add in finely chopped Tomatoes and salt.
• Stir and cook until the Tomatoes soften and look mushy.
• Add in the spice powders – Kashmiri Red Chilli Powder, Turmeric Powder, Coriander Powder & Garam Masala. Adjust spices as per taste.
• Combine and cook everything well. Mash the mixture lightly with the back of your ladle.
• Now, open the pressure cooker after making sure the pressure has released completely.
• The Kidney Beans should be completely cooked. Press the beans to test or taste it. The rajma should have a melt in your mouth texture.
• Add these to the masala you prepared. Mix well.
• You can use the boiled Rajma stock if any or add additional water to the curry and cook for a few more minutes. The consistency should be medium thick and not too watery.
• Add salt if necessary, crushed Kasoori Methi leaves and also finely chopped Coriander Leaves.
• You can add cream and additional butter but I didn’t add any and still tasted so creamy and fabulous!
• So serve this with steaming hot Plain Rice or Jeera Rice. I also made some Bharwa Mirch (Stuffed Chillis) to go with this.