Rajma

Ingredients:

1 cups rajma ( kidney beans)

1 large onion finely chopped

3 medium-sized tomatoes

5-6 garlic cloves, 1/2 cm ginger, 3 chillies (blend into a paste)

1/2 teaspoon coriander powder

1/2 teaspoon red chilly powder

1/4 teaspoon turmeric powder

Pinch of asafeotida

Salt to taste

1/2 teaspoon masala powder

1/2 teaspoon cumin seeds (jeera)

3 tablespoon melted butter/ olive oil

3 tablespoons cream

3-4 cups of water to cook rajma (pressure cooker)

2 cups of rajma stock

Methods:

1) Rinse and soak rajma/ kidney beans overnight. The beans should be soaked for 8-9 hours.

2) The next day, wash beans thoroughly and place in the pressure cooker with 3-4 cups of water.

3) Pressure cook rajma beans for 20-30 minutes.

4) Press to check if rajma beans have cooked well. Strain rajma from rajma stock and set aside for cooking.

5) Over medium-to-low heat, add olive/ butter in a heated pot.Add cumin seeds and allow the seeds to turn brownish.

6) Then, add onions and cook till soften and golden brown.

7) Add ginger, garlic and chilli paste and cook for 2-3 minutes.

8) Add chopped tomatoes, stir and cook for another 3-4 minutes.

9) Stir all the spices (tuemric powder, red chilly powder, coriander powder, asafoetida and masala).

10) Add beans, rajma stock and salt to taste into the tomato mixture (ensure to stir properly). Simmer for 10-15 minutes over medium-to-low heat.

11) Finally, add cream and simmer for another 1-2 minutes.

12) Serve rajma with rice or naan

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