Rajma Masala

Ingredients:

One & half cups rajma, soaked in enough water overnight 

5 cups water, ½ cup to be added later on

2 tablespoons oil

2 bay leaves

2-3 green cardamom pods

1-2 cinnamon stick

3 onion, finely chopped

1.5 tablespoons ginger-garlic paste

4 tomatoes, made into a puree

½ teaspoon cumin powder

½ teaspoon coriander powder

¼ teaspoon red chili powder

2 teaspoons garam masala powder

salt, to taste

2 tablespoons coriander leaves, chopped

  

Method:

In a large bowl, soak rajma (kidney beans) in enough water for 6-8 hours, preferably overnight. In a pressure cooker, add the rajma, water, turmeric, salt and 2 tea bags [if using]. Stir and cook on high for 1-2 whistle, then set the heat to medium and cook for another 10-15 minutes. The rajma is done when you can easily press it between your fingers. Remove the tea bags and set aside. Heat 2 tablespoons of oil in a pan on medium heat; once the oil is hot add bay leaves, cinnamon stick and cardamom pods. Saute for a minute. Add finely chopped onions and cook for 2-3 minutes until translucent. Add ginger-garlic paste and cook until raw smell goes away. Once the ginger-garlic is done, add the fresh tomato puree and mix. Cover the pan and let it cook for 10 minutes on medium heat. Stir once or twice in between. The tomatoes are done when there is no raw smell.

Add the dry spices - cumin powder, garam masala, coriander powder and red chilli powder. Also, add the salt and mix. Cook the spices for 2 minutes or until oil starts oozing from the sides. Add the cooked rajma and mix. Add water to the curry [the same water that we used to boil the rajma]. You can add more water here if required. Cover the pan and cook the rajma curry for 20 minutes on medium-low heat. After 20 minutes, the curry will thicken; you can adjust the consistency to preference. Switch off the flame add chopped coriander leaves and mix.

Serve hot with rice or any Indian bread.