Ingredients
Units
Scale
- Red Kidney Bean (Rajma): 1 cup
- Onion: 2
- Tomato: 2
- Ginger Paste: 1 Tsp.
- Garlic Paste: 1.5 Tsp.
- Whole Bay Leave: 2
- Whole dry Red Chilli: 2
- Whole Cinnamon: 1”
- Cumin Seed: 1/2 Tsp.
- Asafoetida: 1/2 Tsp.
- Garam Masala Powder: 1/2 Tsp.
- Cumin Powder: 1/2 Tsp.
- Coriander Powder: 1/2 Tsp.
- Kasuri Methi: 1 Tsp.
- Red Chilli Powder: 1 Tsp.
- Turmeric Powder: 1/2 Tsp.
- Sugar: 1/2 Tsp.
- Salt: to taste
- Refined vegetable Oil: 2 Tbsp.
- Ghee/ Clarified Butter: 1/2 Tbsp.
- Tea Bag: 1 (Optional)
Instructions
- Soak Rajma in Normal water overnight or for around 8 hours. I mostly soak it in the morning and then prepare as part of dinner.
- Make paste of Onion and Tomatoes separately.
- Pressure Cook Rajma along with ½ Tsp. of Salt, Turmeric Powder and a whole Tea Bag* in medium flame till 3-4 whistles come from the Pressure Cooker.
- Remove the lid of the Cooker when the pressure drops completely and take boiled Rajma out of the Cooker.
- Strain the water from Rajma.
- I prefer to use the Pressure Cooker itself for further tempering and cooking however you can use a deep bottom pan for the same.
- Heat Oil in the Pressure Cooker and temper the Oil with Whole Bay Leave, Whole dry Red Chilli, Whole Cinnamon, Cumin Seed and Asafoetida.
- Add Onion paste and cook for 2-3 minutes in low flame.
- Add Tomato paste, Ginger and Garlic paste and cook for around 2 minutes in low flame.
- Add Cumin Powder, Coriander Powder, Kasuri Methi, Red Chilli Powder, Turmeric Powder, Sugar and Salt and cook until oil separates from the spice mixture.
- Now add boiled Rajma and mix with the spices properly.
- Add around 4 cups of water and place the lid of the cooker along with the weight and cook in medium low flame till 7-8 whistles comes from the cooker.
- Switch the flame off and open the lid of the cooker when the pressure drops completely.
- Add Ghee and Garam Masala and then cook in medium flame for 1 minutes.
- Add water if required or if there is excess water in the cooker then cook for some more time to get desired consistency.
- I prefer my Rajma Masala a bit runny and it goes superb with boiled rice..
Notes
*Adding Tea Bag while boiling Rajma is optional. It gives a very good colour to the gravy
- Prep Time: 8 hours
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2 People
