Rajma Masala

Rajma (Kidney Beans) is an extremely popular dish in Northern India and is loaded with proteins and complex carbohydrates. This dish is usually served with rice and tastes delicious.

Ingredients

1. Kidney Beans (Soaked Overnight)
2. Onions
3. Tomatoes
4. Ginger and Garlic Paste
5. Cumin Seeds
6. Black Pepper
7. Red Chilli Powder
8. Kasoori Methi

Procedure

1. Heat some oil in a deep kadai and add some cumin seeds followed by some black pepper and let it cook for about a minute.
2. Now add ginger and garlic paste in the kadai and continue cooking on a medium flame for about 2 minutes.
3. After this is done, add roughly chopped onions and let them cook till they turn light brown in colour. 
4. As the onions start to turn brown, you can now add tomatoes to the mixture. You don't need to perfectly deseed the tomatoes. 
5. Sprinkle some salt and red chilli powder on the tomatoes. This helps the tomatoes to cook faster.
6. Add some water in the kadai and let the tomatoes cook on low flame for about 10-15 minutes.
7. In the meantime, cook the soaked kidney beans in the pressure cooker. You will need just as much water that can completely soak the kidney beans.
8. Cook the beans for about 4-5 whistles. 
9. During this while, our tomato mixture would have been cooked. It's now the time to mix the pressure cooked rajma in the tomato mixture and cook for another 10-12 minutes on a low flame with the lid on. 
10. Adjust water in the rajma according to your desired consistency. Finally, add some crushed kasoori methi and some fresh coriander and your dish is all ready to be served. 

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