17/03/2021
Rajma Recipe (Kidney Bean Curry)
Ingredients
For Pressure Cooking
▢1 cup rajma – 200 grams (dried kidney beans), any variety
▢3.5 to 4 cups water for pressure cooking
▢enough water for soaking rajma
For Ginger-Garlic-Chilli Paste
▢3 to 4 garlic cloves – medium-sized
▢1 inch ginger
▢1 to 2 green chillies or 1 to 2 Serrano peppers
Other Ingredients
▢2 tablespoons butter + 1 tablespoon oil or 3 tablespoons butter
▢½ teaspoon cumin seeds
▢¾ to 1 cup finely chopped onions or 150 grams onions or 1 large onion
▢1 cup finely chopped tomatoes or 250 grams tomatoes or 3 medium or 2 large tomatoes
▢1 teaspoon coriander powder (ground coriander)
▢¼ to ½ teaspoon red chili powder or cayenne pepper or hot paprika
▢¼ teaspoon turmeric powder (ground turmeric)
▢1 pinch asafoetida (hing) – optional
▢¼ to ½ teaspoon Garam Masala Powder
▢1.5 to 2 cups rajma stock (the water which was used to cook the beans) or fresh water
▢salt as required
▢1 teaspoon crushed kasuri methi (dried fenugreek leaves) – optional
▢2 to 3 tablespoons low fat cream or half and half or 1 tablespoon heavy whipping cream – optional
▢1 to 2 tablespoons chopped coriander leaves – for garnish, optional