Rajma/Kidney Beans Gravy

Rajma

North Indian cuisine brings back nostalgic memories of Delhi.

This blogging marathon for the next 3 days my memories of Delhi and Amma cooking.

Rajma

Serves: 10

Futura Pressure cooker time: 20 minutes

Recipe Source: Futura Cookbook

Ingredients:

• 2 tblspn ginger garlic paste
• ½ cup vegetable oil
• 3 red Kashmiri chillies, dry and whole
• 2 large onions, grated
• 3 large tomatoes, chopped
• 1 tbsp red chilli powder
• Salt
• 2½ kidney bean soaked overnight or in hot water for 2 hours and drained
• 4¼ water
• 1 tsp garam masala powder

Method:

Rajma

• Heat the oil in the cooker, add the chillies and stir fry for a few seconds.
• Add the onions and fry gently till golden brown.
• Now add the ginger garlic paste stir fry till you get a nice aroma.
• Add the tomatoes, chilli powder and salt.
• Mix and cook till oil separates. You will need to do this cooking on of course low flame and for about 5 minutes. Remember to stir occasionally.
• Now add the soaked beans and the water. Stir. Close the cooker and bring to full pressure on high flame.
• Reduce heat and cook for 20 minutes. In a regular cooker cook for 6-7 whistles.
• Once done cool the cooker naturally.
• Open the cooker. Partially mash the beans with the ladle.
• Add garam masala and serve hot with naans or rice. I served with onion and green chilli stuffed rotis.

Rajma n Roti

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