Rajma Masala | Kidney bean Curry

• Prep Time: 10 Mins
• Cook Time: 35 Mins
• Soaking Time: Overnight
• Servings: 4 

Ingredients:

• Rajma / Kidney beans - 1 cup
• Onion (chopped) - 1
• Tomato - 2
• Clove - 3
• Cinnamon  - 1 inch
• Bay leaf - 1
• Chilli powder - 1 tsp
• Cumin / Jeera powder - 1/2 tsp
• Coriander powder - 1 tsp
• Garam masala - 1/2 tsp
• Aamchur / dry mango powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Kasuri methi - 1 tsp
• Salt - to taste
• Water - 3 cups
• Coriander leaves (chopped) - 2 tbsp

Preparation:

1. Soak the rajma in sufficient water overnight.
2. Drain the water and rinse the rajma. Add the rajma to pressure cooker with 3 cups of water and 1/2 tsp salt. Cook till 5 whistles.
3. Grind the chopped tomatoes in mixer to make tomato puree. Keep aside.
4. In a kadai, add oil, cloves, cinnamon, bayleaf, ginger-garlic paste and saute for a minute on medium flame.
5. Add chopped onion. Saute till it becomes translucent.
6. Add the tomato puree, chilli powder, garam masala, coriander powder, cumin powder, aamchur powder and required salt. Mix well and cover with a lid. Cook for 10 - 15 minutes till oil separates from masala.
7. Add cooked rajma along with water, and mix well. Cover and cook for another 15 minutes in low- medium flame till it becomes thick gravy consistency.
8. Add kasuri methi and coriander leaves. Mix well.
9. Serve delicious Rajma masala with rice/ jeera rice / chapathi / roti / kulcha.