RAJMA MASALA

It is one of my favorites. You can offer me rajma Chawal anytime I will never say no, no matter I have finished my food a minute back😂
INGREDIENTS

1;cup;rajma OR kidney beans;

3.5 to 4;cups;water;for pressure cooking

enough water;for soaking rajma
for rajma masala curry:
1;large onion

1 potato medium size

3;medium tomatoes

1;teaspoon;coriander powder

¼ to ½;teaspoon;red chili powder

¼;teaspoon;turmeric powder;

1;pinch;asafoetida

¼ to ½;teaspoon;garam masala powder

½;teaspoon;cumin seeds;

1;teaspoon;crushed kasuri methi

2;;- 3 tablespoon oil

salt as required
METHOD

rinse and soak the rajma or kidney beans in enough water overnight or for 8-9 hours.

next day, discard the water and rinse the beans again in fresh water.

pressure cook rajma and potato with water; on a medium to high flame for 15-20 minutes.

when the rajma is cooking, you can chop the onions, tomatoes etc.

when the pressure settles down on its own, open the lid,

check if the rajma is cooked or not by taking a bite or pressing a bean.

if the rajma are not cooked completely, then pressure cook again adding some water if required for some minutes.
TADKA

heat oil; add cumin first and let them crackle & get browned

then add onions and saute them till they caramelized or golden browned.

add the ginger-garlic-chili . stir and saute for 5-10 seconds on a low flame.

add the tomatoes. saute for 2-3 minutes till the tomatoes become soft.

add all the spice powders one by one - turmeric powder, red chili powder, coriander powder, asafoetida/hing and garam masala powder.

stir and saute the whole masala mixture till the ghee starts leaving the masala.

Add rajma and potato to it don't add water now so that you can cook rajma with Masala for some time. After 5 minutes; add remaining rajma water to it.

add salt and stir the whole curry mixture.

simmer without a lid for 10; minutes or more till the rajma curry thickens slightly. it should not be watery.

Mash a few rajma beans with the spoon. this helps to thicken the rajma masala curry.

when the rajma masala has thickened and comes to the right consistency which is neither too thick nor thin, then add the kasuri methi.

stir & simmer rajma masala for 30 seconds to 1 minute. switch off the fire.serve it with rice 😋.