RAJMA/KIDNEY BEANS CURRY

RAJMA or KIDNEY BEANS is a very popular north indian dish made with delicious gravy cooked with different varieties of spices. This is the best combination served with hot steamed rice, which is popular or roti. Very rich in proteins and prepared in important occasions in north india. Today i am sharing with you basic, simple n easy gravy rajma curry.


Preparation time : 20 min (rajma should be soaked for overnight or 8-9 hours)
Cooking time :30 min
Serves 2-3

INGREDIENTS

1 cup red rajma/kidney beans, soaked for overnight
2 tbsp greenchilli-ginger-garlic paste
2 medium onions
2-3 tomatoes
1 sprig curry leaves
salt as per taste
1 tsp coriander powder/dhaniya powder
1 tsp chilli powder
1/4 tsp haldi/turmeric powder
1 tsp everest kitchen king masala powder/garam masala powder( goes best with kitchen king)
1/2 tsp jeera powder
3 tbsp oil

METHOD OF PREPARATION

• First soak the rajma overnight and pressure cook for 7-8 whistles. Rajma should be soaked completely, otherwise it may take long time to cook.
• In the meanwhile boil the onions and tomatoes, let them cool and puree them into a fine paste.
• Grind greenchillies-ginger-garlic into a coarse paste.
• Take a cooking pan and add oil and let it heat.
• Once the oil is heat add the bolied onion-tomato paste and let it fry for 5-10 min on medium heat.
• Add greenchilli-ginger-garlic paste and curry leaves and fry for 5 min on medium heat until the raw smell of this paste is gone. 
• Once the paste is cooked add salt, dhaniya powder, jeera powder, chillipowder and haldi. Mix it and let it fry for 5 min.
• Add the boiled rajma/kidney beans and mix well so that the masala should be completely coated. Fry for 2-3 min on medium heat.
• Add sufficient water and when it boils add kitchen king masala and cook it until the gravy thickens.
• Serve hot with steamed rice.

Boiling the onions and tomatoes gives a very nice and creamy taste to the gravy. U can puree them in large quantity and store it in refrigirator. U can add fresh cream too if u like. I suggest to have this with hot steamed rice with ghee... rather than roti.