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Rajma

 

Ingredients:

1 cup kidney beans (rajma)

3 tbsps ghee

1/2 tsps cumin seeds

2 bay leaves

1 inch cinnamon stick

2 large onions, finely chopped

3-4 green chillies, chopped

1/2 tbsps ginger-garlic paste

2 cups fresh tomato puree

1/2 tsps red chilli powder 

2 tsps coriander powder

Salt to taste 

1 tsp Punjabi garam masala powder

3 tbsps chopped fresh coriander leaves

2 tsps lemon juice

Fresh cream for drizzling 

Fresh coriander sprig for garnish


Method:

Wash kidney beans for 2-3 times with sufficient water and soak for 7-8 hours.

Heat ghee in a pressure cooker, add cumin seeds and let them change colour. Add bay leaves and cinnamon stick and saute till fragrant.

Add onions, mix and saute till they turn golden brown. Add green chillies, ginger-garlic paste and saute for 1-2 minutes.

Add tomato puree, mix and cook for 3-4 minutes or till the fat separates. Add red chilli powder, coriander powder and salt and mix well. Cook for 2-3 minutes.

Add soaked kidney beans and mix, adjust salt and pour 4-5 cups water, mix, cover and cook under pressure till 3-4 whistles are given out on high heat, reduce the heat and cook further till 3-4 whistles are given out.

Open the cooker once the pressure has reduced completely; add Punjabi garam masala powder and coriander leaves and mix.

Switch the heat off, add lemon juice, mix and transfer into a serving bowl, garnish with fresh cream and coriander sprig.

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